Grilled Chicken and Pineapple Salad

Grilled Chicken and Pineapple Salad

Grilled Chicken and Pineapple Salad

Another massive shoutout to the incredible PT Amy Wiltshire for generously sharing this delectable recipe with us! 🌟 I can not wait to try this one! Thank you, Amy! Explore a treasure trove of her amazing recipes and valuable tips to elevate your fitness journey by following the links below. Your taste buds and wellness aspirations are in for a treat! 🍽️💪 

Blog from: Amy Wiltshire
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A great summer salad, make for dinner and have lunch the next day. This fresh and delicious salad is simple to make and high in protein. It is Gluten Free, Dairy Free, High Protein and Quick to make with a cooking time of just 13 minutes.


Serves 2

Macros:
Calories – 356
Protein – 27g
Carbs – 34g
Fats – 16g

Prep: 10mins
Cook: 13mins

Ingredients

For the Salad

200g Chicken Breast
4 slices of canned pineapple
2 cups of salad leaves
1/3 cup (10g) mint leaves
½ small onion, finely chopped

For the dressing:
2 tbsp Olive Oil
1 tsp ginger, grated
1 Clove of garlic, minced
1 lime, juiced
1 tsp honey
tabasco, optional

What you need to do:

  1. Mix the ingredients of the dressing in a salad bowl, season with salt.  Add in the spinach and mint leaves and let it rest.
  2. In the meantime, cut the chicken breasts in half, horizontally (you will end up with 4 chicken fillets), place on a hot grill pan, and cover each chicken breast with a slice of pineapple, season with black pepper. Grill for around 6-8 minutes, then turn and grill for another 5 minutes (at this stage remove the pineapple and let it grill next to the chicken).
  3. Remove from the heat and let the chicken rest 3 minutes, then, cut it into strips.
  4. Add the chicken to the salad together with sliced pineapple and finely chopped onion, mix before serving.

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