🥗One of Top Favorite Dinner Salads! Gives me an Island Vibe...and takes me back to Summer!☀️
🍍The sweet, spicy & salty flavors all playing together make this one SO yummy! Plus, it's packed with all kinds of goodness! We always grill up a bunch of chicken on Sundays, making this super easy to throw together and easy to prep ahead! While my chicken is grilling, I go shad and chop all the veggies and toss them into a Meal Prep container for quick dinner assembly a day or 2 later! The Feta is optional for a Dairy Free Salad!
What you need...yield 2 adult salads...
4-6oz. Grilled Chicken
greens of your choice (we used 1/2 super greens & half hearts of romaine)
3/4 cup diced fresh Pineapple OR Mango
1/2 cup Black Beans, rinsed & drained
3/4 cup Cherry Tomatoes, halved
1/4 cup Goat's Milk Feta Cheese (optional)
1/4 cup diced Onion
1/4 cup diced Red Bell Pepper
1/4 cup fresh cilantro, chopped
🌶Divide evenly in half and Assemble!
Marinade for the Chicken
1/2 tbsp. Honey
1/4 cup Balsamic Vinegar
1/2 cup Apple Cider Vinegar (I use Bragg's ACV)
1/2+ cup Dijon Mustard
1 tbsp. olive oil
cayenne pepper or ancho chili powder (optional)
Whisk and Pour Oven Chicken, refrigerate for 1 hour, up to overnight
🥄For the dressing - 2 different variations
🌶Chipotle Ranch - I use Drew's Chipotle Ranch and cut it 1:1 with Bragg's Cider Vinegar
🍋Cilantro Lime Dressing...
the zest/juice of 1 lime
1 tbsp. Bragg's Cider Vinegar
1 tbsp. Avocado oil
handful fresh Cilantro, chopped
a few dashes of black pepper
1/2 tsp Sriracha sauce or your favorite clean hot sauce
Whisk or shake up in a jar!