I just got back from a weekend getaway in Washington, DC. It was my first visit and I was visiting my college roommate and our other roommate came up to visit from Texas. It was a great weekend filled with sightseeing, lots of Texas Rangers baseball, great food, and excellent drinks. My two favorite food experiences were Ambar and Ted’s Bulletin. Ambar is a Balkan restaurant and my favorite dish was the mussels, yum! We did unlimited tapas and drinks, the mojito and mango lemonade were excellent. For food at Ted’s Bulletin, my husband had a bacon smores homemade pop tart and I had biscuits and gravy, oh yeah, and homemade milk shakes, bananas foster for the win! We also enjoyed Shack Shake at the National’s stadium, two of the days!
So after all this food talk, you can understand why as soon as we got off the train, after my golf lesson, I headed straight to the grocery store. I knew I wanted a big salad with lots of grilled filling ingredients. This salad was exactly what I wanted, I had pinned it on Pinterest and was craving it! I loved that Gimme Some Oven ate it right after a big trip, too! Great minds… or #foodbloggerproblems ?!
I have been a huge fan of grilled pineapple for a long time now, it is one of my dad’s many specialties. I am not the only one that loves it either, it is usually one of the first things to disappear. The pineapple worked great in this salad it provided a tangy sweet, the honey garlic vinaigrette is sweet, and the feta and red onion provide the salty and savory. I loved this salad so much, I had it for lunch the next day, too. This salad was part of my Washington, DC detox.
This recipe will create a large salad, if you want to adjust the recipe, I think 2 cups of spinach is a great amount for a single serving.
Ingredients: For the Grill: 2 Chicken Breast, boneless and skinless 1 cup of Pineapple Chunks Olive Oil Salt & Pepper For the Salad: 8 cups of Lettuce 2 Avocados, pitted and sliced 1/2 cup of Feta Cheese, crumbles 1/2 of a Red Onion, sliced 1 cup of Blueberries For the Honey-Garlic Vinaigrette: 3/4 cup of Vegetable Oil 1/4 cup of Apple Cider Vinegar 3 tablespoons of Honey 4 cloves of Garlic, minced Salt and Pepper
First, pre-heat your grill or grill-pan to medium-high heat. Lightly brush the chicken with olive oil and sprinkle with salt and pepper. Grill for 10-15 minutes until the internal temperature is 165 degrees. Skewer the pineapple and cook with the chicken until charred and tender. Set the chicken and pineapple aside to cool.
While the chicken is cooling, Place all of the ingredients for the salad in a large bowl and toss well.
Now make the vinaigrette, whisk all of the ingredients together in a small bowl or place them in a mason jar and shake well. Set aside.
Slice the chicken and pineapple into bite-sized pieces and put into the salad. Mix well and place in bowls. Dress each salad with 2 tablespoons of the dressing.
Happy Cooking, The Barbee Housewife
Source: Gimme Some Oven