Chopped Salad with Pineapple, Avocado, and Corn
Serve with Honey Lime Dressing and top with Grilled Chicken Marinated in a Coconut, Lime and Pineapple Juice Marinade
Ingredients
Marinade
- 1/3 cup coconut milk
- 1/4 cup pineapple juice
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
- 2 tablespoons lime zest from 1 lime
- 2 cloves garlic minced
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon paprika
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 pound chicken breast boneless, skinless, thin-sliced
Dressing
- 3 tablespoons lime juice freshly squeezed
- 2 tablespoons olive oil
- 3 tablespoons cilantro finely chopped
- 1 clove garlic chopped
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Salad
- 1/2 cup corn
- 3/4 cup pineapple chunks in juice 1 medium avocado diced
- 1/2 medium red onion finely sliced
- 1/2 cup cherry tomatoes halved, quartered
- 1/2 cup carrots shredded, then chopped
- 5 cups chopped lettuce
Instructions
For Marinade
- In medium mixing bowl, combine all marinade ingredients and whisk together until well mixed.
- In a gallon-size resealable plastic bag, place thin-sliced chicken pieces into bag. Then pour marinade into bag. Seal bag and with fingers make sure all side of chicken are coated with marinade. Open seal of bag slightly and remove all air from bag and seal completely. Place bag in refrigerator for 3-4 hours.
For Dressing
- In a jar with a cover, combine all dressing ingredients, close cover and shake vigorously. Place in refrigerator until you’re ready to prepare salad.
To prepare chicken
- Heat indoor or outdoor grill to preferred temperature. Add chicken to grill and cook each side for 3 minutes. Thin sliced chicken cooks quickly, so don’t over-cook!
- Remove chicken to plate and cover for about 5 minutes, then slice for salad.
Salad
- On a tray appropriate for a grill surface, grill pineapple and corn to give it additional flavor for salad, about 3 minutes. Add to the bowl you will be using to prepare your salad.
- To the salad bowl: Add remaining salad ingredients, saving lettuce for last.
- Add dressing and mix all well. Right before serving, add lettuce, toss well. Serve salad in individual servings and add chicken slices on top.
Notes
I come from the school of tossing salad ingredients with dressing before serving. If preferred, please feel free to toss all salad ingredients without dressing, and serve dressing alongside salad for guests.