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Tropical Sriracha Chicken Salad

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Change up your usual salad game with this spicy and sweet Tropical Sriracha Chicken Salad. It’s packed full of veggies and flavor with an added boost of protein from the Sriracha-Pineapple Marinated chicken breast. 

Ingredients

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Chicken Marinade:

  • 1/2 cup fresh pineapple chunks
  • 1 tsp apple cider vinegar
  • 1/2 tsp honey
  • 2 tbsp Sriracha sauce
  • 1 garlic clove
  • juice from 1 lime
  • 2 large chicken breasts, boneless and skinless
  • salt and pepper

For the Dressing:

  • 2 tsp Dijon mustard
  • 1 tbsp Sriracha sauce
  • 1 tbsp raw honey
  • zest and juice, 1 lime
  • 1 tbsp finely minced shallot
  • 3 tablespoons extra virgin olive oil

For The Salad:

  • 1 avocado, cubed
  • 1/2 cup diced red onion
  • 1 cup cherry tomatoes, halved
  • 1 cup fresh pineapple chunks
  • several handfuls of baby spinach

Instructions

  1. Place marinade ingredients into a blender or food processor and blend until smooth.
  2. Coat chicken in marinade and let sit in fridge for at least 30 minutes.
  3. Heat up a grill pan to medium-high heat (or use a BBQ) and cook on each side for 5-7 minutes or until center is no longer pink and juices run cool. Set aside for 5-10 minutes to cool.
  4. Once cool, cut chicken into chunks.
  5. Mix together dressing ingredients in a bowl or mason jar.
  6. Combine all salad ingredients in a large bowl. Stir in chopped chicken.
  7. Top with desired amount of dressing and serve immediately.

Find it online: https://www.thehealthymaven.com/tropical-sriracha-chicken-salad/