Cilantro Lime Chicken Salad, made with grilled pineapple, red onions, avocado, cherry tomatoes and served on a bed of lettuce. Healthy, Paleo and Whole 30.
Add all the chicken marinade ingredients (except the chili flakes and chicken) to a blender, and pulse until smooth.
Bake the chicken thighs for 45 minutes or until they are fully cooked through, then slice then to serve with the salad.
I used a cast iron grill pan to grill the pineapple rings.
Heat it up to to a medium high heat and brush with a little oil. Grill the pineapple rings for a couple of minutes on each side until you get those lovely caramelized grill marks, take care not to burn it.
Simply add all the salad dressing ingredients into a blender and pulse it well to combine. You'll get a smoother dressing if you remove as many of the larger cilantro stems as possible.
Add the salad leaves, tomatoes, and red onion to a large bowl and toss with the salad dressing.
Serve the salad (there's enough for four people) with the chicken, grilled pineapple rings and avocado layered on top.
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