Ingredients:
2 organic chicken breasts
3 tbsp sriracha
1 lime, juiced
1/4 tsp Himalayan sea salt and freshly ground pepper
Salad
4 cups lettuce, chopped (I use this salad chopper)
8 pineapple slices, using pineapple corer
1 cup organic grape tomatoes
1/3 cup red onion, finely chopped
1 avocado, cubed
Lime Vinaigrette
1/3 cup light olive oil
1/4 cup apple cider vinegar
2 limes, juiced
2 tsp raw honey
Directions:
Heat the grill
Season chicken with salt and pepper
In a bowl or marinade dish, combine sirarcha and lime
Add chicken and let marinade in the fridge for at least 20 minutes, the longer the better
Once marinaded, add chicken to grill
Cut pineapple using pineapple corer and add to grill, grill for 3-4 minutes on each side
While they are grilling, chop lettuce, then chop avocado, tomato, and red onion and add to serving dish
Whisk together dressing, taste, and adjust seasoning as desired (i.e. more lime, additional sea salt, additional vinegar)- place in fridge until ready to use
Once chicken is done cooking, assemble the salad, toss with dressing and enjoy