Grilled Hawaiian Chicken Salad
Prep time:5 min
Total time:20 min
2 boneless, skinless chicken breasts (about 1lb total)
4 1-inch-thick slices fresh cored pineapple
1/3 cup Longo’s Thai Grilling Sauce
1 pkg (142g) Longo’s Baby Spinach
1 small red bell pepper, thinly sliced
- •Coat chicken breasts with 1 tbsp Longo’s 100% Pure Canola Oil and 1/4 tsp each salt and pepper. Place on preheated greased grill over medium-high heat with pineapple slices. Grill, turning pineapple once, for 5 minutes while brushing with grilling sauce. Remove pineapple slices and turn chicken over; grill and brush for about 8 minutes more or until chicken is no longer pink inside. Remove to cutting board.
- •Toss together spinach and pepper in large bowl. Thinly slice chicken and pineapple and add to bowl.
- •Zest lime and measure out 1/2 tsp into small bowl. Squeeze juice from lime and add to bowl. Add 2 tbsp Longo’s 100% Pure Canola Oil and 1/4 tsp each salt and pepper; whisk together. Drizzle over salad and toss to combine.
Per Serving 350 calories
- Protein 30g
- Fibre 3g
- Fat 14g
- Sugar 15g
- Carbs 21g
- Sodium 770mg