Grilled Sriracha Chicken and Pineapple Salad
This salad was soooo good. I was actually kind of surprised for how simple it was. There are a few different components that have to come together, but not a single one was difficult. It had the perfect balance of acidity, sweetness and spiciness. I even made my own Sriracha. This Sriracha is not from my own design. It is from Nom Nom Paleo, and I would honestly say it gives the store bought stuff a real run for its money. Not to mention it is completely natural and "clean". Grilled pineapple, and the grilled brined Sriracha chicken breast were seriously almost perfect. I could put the chicken on anything. Seriously, I am not joking. I took my first bite and rolled my eyes in pure bliss. My husband walked by and asked what he did that I was rolling my eyes at. I laughed and said "the chicken". He was like is it bad? I responded with "No, it is THAT good." The Sriracha recipe page suggests putting it on coconut shrimp. Ironically I have coconut shrimp with a habenero plum mango sauce on my meal planning this week... So I will definitely be adding the sauce to it!
There are a few hyperlinks below, so pay attention. One is to the Honey Lime Salad Dressing, and the other is to Nom Nom Paleo's award winning Sriracha recipe.
Makes 4-5 Salads
3-4 heads romaine
1 package grape tomatoes
2 chicken breasts
2 cups water
2 tbsp sea salt
2 tbsp organic brown sugar
1. Brine your chicken. Add 2 cups of water, 2 tbsp of salt and 2 tbsp of organic brown sugar in a bowl. (If you use refined sugar it is not "clean eating".) Place your chicken breasts in the bowl, put the bowl in the refrigerator and let soak in the brine for 2-6 hours. 2. About an hour before your grill, remove your chicken, and cut each breast in half length wise. (Like you are going to butterfly it, but cut all the way through.) Spoon on your Sriracha and spread it evenly on both sides of each piece of chicken. 3. If you haven't prepped your salad dressing yet, now would be a good time to do it. Click this hyperlink for the dressing recipe. Slightly Spicy Honey Lime Salad Dressing. 4. Cut the skin off of your pineapple and cut it into 3/4 inch thick medallions. (It will be easier to grill this way, then you can cut the core out after it has been grilled.) 5. Heat your grill to a medium setting. Place your chicken on the bottom rack and the pineapple on the top rack. We grilled them the same amount of time. This was roughly 5-7 min/side. But this could vary based off of the temperature of your grill. So use a meat thermometer to verify the internal temperature of your chicken. And you can pretty much use your eye on the pineapple. ;) 6. While the chicken and pineapple are cooking you can wash and cut your lettuce; and cut your avocado and grape tomatoes. 7. Combine the romaine, diced chicken, pineapple slices (don't forget to core and cut them after grilling), avocado, tomatoes and salad dressing. Enjoy!