Homemade barbecue sauce and sweet pineapple chunks bring a big punch of flavor to this grilled chicken salad. Topped with a sweet and sour salad dressing made with pineapple juice and apple cider vinegar, this salad packs a ton of flavor and a lot of veggies.
The list of ingredients to make a homemade BBQ sauce is long, but don’t let that deter you from making the sauce. Skip the refined sugars, preservatives and who-knows-what-else in those store-bought BBQ sauces, and slather your own on the grilled chicken in this recipe. Think ahead: make a big batch and store the leftover BBQ sauce in small jars in your freezer. Remove a jar from the freezer and place in the refrigerator to use when you’re ready for a new jar.
If you have Paleo kids or someone with a sweet tooth, this would be a good recipe to serve because the pineapple chunks and BBQ sauce add sweetness without a ton of added sugar. If you make more salad than you can eat, enjoy the big chunks of grilled, caramelized pineapple and chicken the next day for leftovers!
Ingredients
2 chicken breasts, boneless, skinless; 1/2 cup Paleo barbecue sauce; 1 pineapple, thickly sliced 6 cups mixed greens; 1 red onion, sliced; 1/2 cup grape tomatoes, halved; 1/4 cup pineapple juice; 2 tbsp. apple cider vinegar; 1/4 cup olive oil; Sea salt and freshly ground black pepper;
Preparation
Preheat grill to medium-high heat. Season the chicken breasts and grill the chicken until no longer pink, about 8 minutes per side. Liberally brush the barbecue sauce over the chicken, and cook for another 2 to 4 minutes per side. Remove from heat and let rest. Grill the pineapple 2 to 3 minutes per side, then set aside. Slice the chicken and pineapple into bite-sized pieces. In a salad bowl, gently toss the pineapple, chicken, mixed greens, red onion and grape tomatoes together. In a dressing jar, combine the pineapple juice, apple cider vinegar, olive oil, and season to taste. Drizzle the dressing over the salad, toss gently, and serve.
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