On Tap Oil & Vinegar Recipe Detail

Tropical Grilled Chicken Salad

with Extra Virgin & Basil Olive Oils, Tangerine Balsamic & A-Premium White Balsamic

Ingredients:

• 3 boneless, skinless chicken breasts
• 4 cups chopped romaine (or green leaf lettuce)
• 1/4 cup cherry tomatoes, halved
• 1/4 red onion, chopped
• 1 large avocado, diced into small pieces
• 1 whole pineapple, cut into rings (or canned pineapple rings)
• 1/2 Tbsp Extra Virgin Olive Oil
• cilantro, roughly chopped

Marinade for Chicken:

• 1/2 cup soy sauce
• 1/2 cup Tangerine Balsamic Vinegar
• 1 Tbsp Basil Olive Oil
• 1 can cola soda
• 1 Tbsp mustard

Salad Dressing:

• 1/3 cup A-Premium White Balsamic
• 1/3 cup Extra Virgin Olive Oil

Directions:

Whisk together marinade ingredients. Place in Ziploc bag with chicken. Allow to marinate 2-3 hrs or overnight.
Whisk together salad dressing ingredients.

Preheat grill to 350°F.
Remove chicken from marinade and place on grill. Cook 10-12 minutes on each side until chicken is fully cooked. Cut into slices and set aside.

Add Extra Virgin Olive Oil to pineapple rings and place on grill 2-3 minutes each side.

Prepare salad: Place chopped lettuce on a plate. Top with red onions, chicken, grilled pineapple, avocado, and cherry tomatoes. Garnish with cilantro. Add dressing and serve.