Sriracha Chicken Chopped Salad

Sriracha Chicken Chopped Salad

Nothing tastes like summer more than pineapple. I’m getting ready for a trip to Cabo San Lucas in a a little less than two weeks, so this recipe is just a way to prep my taste buds for all you can drink pina coladas and mai tais I will be enjoying poolside. But in all seriousness, this recipe is the perfect way to invigorate your palette, the spicy chicken paired with the sweet pineapple is out of this world. Pair with your favorite vinaigrette {Lexi’s original recipe has a great lime option – see link below} or simply squirt with lime juice and enjoy it a fresca – I certainly did! 🙂

Sriracha Chicken Chopped Salad

4 thinly sliced chicken breasts with rib meat (you could easily slice 2 full breasts for the same portion)
3 tbsp sriracha
2 lime, juiced
1/4 tsp garlic sea salt and freshly ground pepper
4 cups spinach and arugula
1 pineapple, peeled and sliced
2 cup grape tomatoes
1/2 red onion, finely sliced
2 avocados, cubed

Sriracha Chicken Chopped Salad

Season chicken generously with garlic salt and black pepper. In a zip-lock bag, combine sriracha and lime juice. Add chicken and let marinade in the fridge for at least 20 minutes.

Once marinaded, preheat grill pans over medium high hat, once hot, add chicken to the pan. Cook for 4 minutes each side, time may vary on the thickness of your chicken.

Cut pineapple using pineapple corer and add to grill pan, cook for 2 minutes on each side

While the chicken and pineapple are grilling, chop lettuce, cube the avocados, chop the tomato, and slice the red onion and arrange in serving dish.

Once everything is done grilling, assemble the salad and toss with your choice of dressing.

Serves 4 // 424 calories

Recipe from Lexi’s Clean Kitchen.

Sriracha Chicken Chopped Salad


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