Lime and Garlic Barbecue Chicken Salad

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  7 tbsp BBQ Sauce
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  1 tbsp Olive oil

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

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  2 tbsp Soy Sauce, Low Sodium
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  2 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  1 tsp 1 teaspoon vegetable stock powder (I use Vegeta)
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  1.5 tsp Garlic
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  1 Lime Juice, Fresh(15g)
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  1.1 lbs Chicken Breast, Boneless Skinless

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

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  8 cup Lettuce, Romaine
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  1 cup Tomato, Cherry
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  2 Green Onion (Scallion)(30g)
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  1 Avocado(150g)
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  0.3 cup Basil, Fresh
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  1 1 pinch salt
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  8 Pineapple, Canned, In Juice, Drained(464g)
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  Lime wedges to serve

Instructions

1. 1In a wide shallow bowl, whisk together the BBQ sauce, olive oil, soy sauce, Worcestershire sauce, minced fresh garlic, vegetable stock powder, lime juice, and a pinch of salt. Add the chicken breasts to the marinade and coat evenly on all sides.
2. 2Heat a large nonstick skillet over medium-high heat and add a drizzle of olive oil. Once shimmering, add the chicken with its marinade and sear for 3–4 minutes per side until golden brown. Cover the pan, reduce heat to medium, and cook for 8–12 minutes total, turning every 2 minutes, until the internal temperature reaches 165°F and no pink remains. Remove the chicken to a cutting board and let rest 5 minutes. Reserve the pan juices in a small bowl.
3. 3Drizzle a small amount of oil back into the same skillet over medium-high heat. Working in batches if needed, grill the pineapple rings for 3–4 minutes per side until caramelized and lightly charred. Transfer to a plate.
4. 4Roughly chop the rested chicken into bite-sized pieces.
5. 5In a large bowl, combine the romaine lettuce, cherry tomatoes, chopped green onions, sliced avocado, and fresh basil. Toss gently to mix.
6. 6Divide the salad evenly into 4 airtight containers while still fresh. Top each portion with the chopped chicken, grilled pineapple rings, and a drizzle of the reserved pan juices.
7. 7Seal containers and refrigerate until ready to serve. Serve with lime wedges on the side.