Ingredients

The following ingredients have 9 Servings
  • CHICKEN:
  • 1/2 cup pineapple juice
  • 1/4 cup soy sauce
  • 2 teaspoons fresh grated ginger
  • 1 tablespoon agave syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb boneless skinless chicken breast cutlets
  • SALAD:
  • 4 cups chopped romaine lettuce
  • 1 large mango (peeled and diced)
  • 1 large roasted sweet pepper (thinly sliced)
  • 1 avocado (pitted and diced)
  • VINAIGRETTE:
  • 1/3 cup orange juice
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lime juice
  • Salt and pepper to taste

Instruction

  • Make the chicken: In a large bowl, whisk pineapple juice, soy sauce, ginger, agave, salt, and pepper until smooth. Place chicken in a resealable plastic bag. Pour marinade over chicken and seal bag. Marinade chicken in refrigerator at least 4 hours or overnight.
  • Remove chicken from marinade and discard marinade. Grill chicken over medium-high heat, turning once until chicken registers 165F, about 10-15 minutes. When chicken is cool enough to handle, slice into thin strips. Set aside.
  • Make the salad: In a large bowl, combine lettuce, mango, sweet pepper, avocado, and chicken strips. Set aside for a moment to prepare the dressing.
  • Make the vinaigrette: In a small bowl, whisk all dressing ingredients until smooth. Season with salt and pepper to taste.
  • When ready to serve salad, pour dressing over top and toss to combine. Enjoy!