Ingredients
Marinate:
• 1/3 cup light coconut milk
• 1/4 cup fresh pineapple juice
• 1 tablespoon gluten-free tamari sauce
• Zest of 1 lime
• 2 garlic cloves (minced)
• 1/4 teaspoon onion powder
• 1/4 teaspoon cumin
• 1/4 teaspoon paprika
• 1/4 teaspoon ginger powder
• 1/4 teaspoon salt (or to taste)
Chicken & Salad:
• 1/2 tablespoon olive oil
• 1 large chicken breast (Kleinhans fillets ) (halved horizontally)
• 3/4 cups fresh pineapple pieces
• 4-6 cups chopped romaine lettuce
• 1/2 avocado (sliced)
• 1/2 red onion (thinly sliced)
• 1/2 tomato chopped
Dressing:
• 1 1/2 tablespoon lime juice
• 2 tablespoons olive oil
• 2 tablespoons finely chopped cilantro
• 1/2 teaspoon honey or sugar free syrup for low carb option
• 1/4 teaspoon salt
• Black pepper
Instructions
- Marinate Chicken(Kleinhans ) : Combine marinate ingredients and marinate chicken for a minimum of 3 hours, preferably overnight.
- Prepare Dressing: Shake dressing ingredients together in a jar and set aside for at least 15 minutes.
- Cook Chicken(Kleinhans ) : Heat oil in a non-stick skillet over high heat. Add chicken and cook each side for about 3 minutes or until golden. Remove, cover loosely with foil for 5 minutes, then slice thickly. Sear Pineapple in the same skillet, sear pineapple pieces until golden. Arrange lettuce, avocado, onion, tomatoes on a platter.
- Top with sliced chicken and seared pineapple. Drizzle the dressing and serve.
