Sriracha Lime Chicken Salad
This Sriracha Lime Chicken Salad's flavor and texture profile is on point. Oh, and it's healthy, too!
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Ingredients
Sriracha Lime Chicken
- 2 boneless, skinless chicken breasts
- 3 Tbsp sriracha
- 1 lime, juiced
- 1/4 tsp salt
- 1/4 tsp pepper
Salad
- 8 pineapple slices
- 4 cups lettuce, chopped (I used romaine)
- 1 cup cherry or grape tomatoes
- 1 avocado cubed
- 1/3 cup shredded colby jack cheese
Lime Vinaigrette
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 2 limes, juiced
- 2 tsp raw honey
- salt, to taste
Instructions
- Combine sriracha and lime juice in a shallow dish. Season both sides of chicken with salt and pepper and add to marinade, turning to coat both sides. Marinate for at least 30 minutes, but overnight if possible. The longer it marinates, the more that flavor sets in!
- Heat your grill, grill pan, or skillet over medium heat. Spray with cooking spray or brush lightly with olive oil, to prevent sticking. Add chicken and cook for 4-5 minutes per side, or until cooked through. This will vary depending on the thickness of the chicken. When done, remove to a cutting board and allow to rest for about 5 minutes before slicing into 1/2" strips or chunks.
- Add the pineapple to the grill, and grill each side until you have nice sear marks, about 2-3 minutes per side. Set aside until ready to assemble salads.
- Meanwhile, chop the lettuce, cut the tomatoes and avocado, and shred your cheese.
- Add all the dressing ingredients to a blender or food processor and blend until smooth and well-combined. Set aside or refrigerate until ready to serve. This can be done the day prior if you like and the flavors will really be able to set overnight!
- To assemble, layer individual bowls with lettuce and top with chicken, tomatoes, avocado, a couple of pineapple slices, and cheese. Drizzle with dressing, and enjoy!
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