Grilled Pineapple, Chicken and Avocado Salad

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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  salt and pepper
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  Pineapple
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  Spinach(1920g)
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  Blueberries(240g)
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  Avocado
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  Cheese, Feta, Crumbled(120g)
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  Yellow Onion
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  Honey garlic vinaigrette dressing
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  Avocado oil(180g)
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  Vinegar, Apple Cider(60g)
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  Honey(45g)
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  Garlic(120g)
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  pinch of salt and black pepper

Instructions

1. 1Pat the chicken breasts dry and brush both sides with olive oil, then season generously with salt and pepper. Slice the pineapple into ½-inch-thick rings and dice the onion into thin slices.
2. 2Heat a grill pan over medium-high heat for 2–3 minutes until shimmering. Place the chicken breasts on the pan and cook 5–7 minutes per side over medium-high heat until the internal temperature reaches 165°F and no pink remains inside. Transfer to a cutting board and let rest 5 minutes, then slice into strips.
3. 3On the same grill pan (still over medium-high heat), place the pineapple rings and cook 3–4 minutes per side until caramelized and golden brown with char marks. Transfer to a cutting board and cut into chunks.
4. 4In a small bowl, whisk together the honey, garlic, apple cider vinegar, and avocado oil until blended. Let sit 10 minutes, then whisk again until combined.
5. 5In a large bowl, combine the spinach, blueberries, feta, diced onion, pineapple chunks, and sliced chicken.
6. 6Pit and slice the avocado, then gently fold into the salad.
7. 7Drizzle the vinaigrette over the salad and toss gently to combine.
8. 8Divide the salad evenly into 2 airtight containers while still warm. Seal and refrigerate up to 3 days.