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Sriracha Chicken Salad with Lime Vinaigrette

Adapted from a recipe by Lexi over at www.lexiscleankitchen.com
Course Main
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2
Author my Bottomless Boyfriend

Ingredients

  • 3 tablespoons sriracha
  • 1 lime juiced
  • 1/4 tsp sea salt
  • freshly ground pepper to taste
  • 2 chicken breasts
  • 4 pineapple rings preferably fresh
  • 1 cup grape tomatoes
  • 1/4 cup red onion finely chopped
  • 1/2 avocado sliced
  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 1 1/2 limes juiced
  • 1 1/2 teaspoons raw honey
  • dash sea salt
  • 4 cups lettuce

Instructions

  1. To make the marinade: Combine sriracha, juice of 1 lime, 1/4 teaspoon sea salt, and black pepper in a marinade dish, bowl or Ziploc bag. Add the chicken. Marinate in the refrigerator at least 20 minutes.
  2. Meanwhile, prep the pineapple, tomatoes, onion, and avocado.
  3. To make the vinaigrette: Whisk together olive oil, vinegar, juice of 1 1/2 limes, honey and dash sea salt. Taste and adjust as desired.
  4. In a serving dish, toss lettuce with vinaigrette and top with tomatoes, onion, and avocado.
  5. To finish the chicken and pineapple: Heat the grill. You may also use a stove top if you do not have a grill. If using a stove top, cook the chicken over medium heat, about 4-5 minutes on each side. Add the pineapple to the grill or sear on a skillet over high heat, about 1 minute.
  6. Slice the chicken and add to the salad. Add pineapple to finish assembly. Now serve!