Tropical Grilled Chicken Salad
with Extra Virgin & Basil Olive Oils, Tangerine Balsamic & A-Premium White Balsamic
Ingredients:
- 3 boneless, skinless chicken breasts
- 4 cups chopped romaine (or green leaf lettuce)
- 1/4 cup cherry tomatoes, halved
- 1/4 red onion, chopped
- 1 large avocado, diced into small pieces
- 1 whole pineapple, cut into rings (or canned pineapple rings)
- 1/2 Tbsp Extra Virgin Olive Oil
- cilantro, roughly chopped
Marinade for Chicken:
- 1/2 cup soy sauce
- 1/2 cup Tangerine Balsamic Vinegar
- 1 Tbsp Basil Olive Oil
- 1 can cola soda
- 1 Tbsp mustard
Salad Dressing:
- 1/3 cup A-Premium White Balsamic
- 1/3 cup Extra Virgin Olive Oil
Directions:
Whisk together marinade ingredients. Place in Ziploc bag with chicken. Allow to marinate 2-3 hrs or overnight.
Whisk together salad dressing ingredients.
Preheat grill to 350°F.
Remove chicken from marinade and place on grill. Cook 10-12 minutes on each side until chicken is fully cooked. Cut into slices and set aside.
Add Extra Virgin Olive Oil to pineapple rings and place on grill 2-3 minutes each side.
Prepare salad: Place chopped lettuce on a plate. Top with red onions, chicken, grilled pineapple, avocado, and cherry tomatoes. Garnish with cilantro. Add dressing and serve.