1head romaine lettuce or 2 romaine hearts *washed & torn
3cupsspinach
1english cucumber *peeled & cubed
half of a med red onion *cut into small strips
1cuptear drop tomatoes *cut in half
2small ripe avocados *cubed or cut into strips
lg. handful of sprouts of choice *optional
1/2cuptoasted & sliced almonds
Marinade for Chicken
1/4cupsesame oil
1/4cuprice wine vinegar
zest of 2 lime
juice of 2 limes
1inchginger *peeled & grated
4garlic cloves *minced or crushed
1tspred chilli flakes
1/2tsponion powder
1tbsphoney
Salad Dressing
1/4cupsesame oil
1/4cupextra virgin olive oil
1/4cuppineapple juice *reserved from sliced pineapple can
1/4cuplime juice *about 2 limes
3-4garlic cloves *minced or crushed
1/2inchginger *peeled & grated or {1/2 tsp dried ginger}
2tspSriracha
3tspcoconut aminos *or soy sauce
2tspfish sauce
Instructions
Marinade- In a medium size mixing bowl whisk together oil and vinegar. Zest & juice limes-add to marinade. Add remaining ingredients whisking to fully incorporate. Combine chicken & marinade in either a medium glass container or large ziplock bag for 2-4 hours, making sure to turn chicken halfway through marinading.
Salad Dressing-Once chicken is marnading prepare the dressing by thoroughly whisking together oils, juices and remaining ingredients. Place in an airtight container and refrigerate until needed.
Grilling-Preheat grill over a medium/high flame. Remove chicken from marinade, letting excess drain off each piece. Grill until chicken reaches internal temperature of 165℉, approximately 12 mins per side. Once grilled cover and refrigerate until needed. Slice and place on salad before serving.
Grill pineapple at the same time as chicken over a med/high heat, approximately 6-8 minutes per side or until caramelized and grill marks form. Halfway though grilling on each side slide a spatula under each slice so as to not let the pineapple stick. Cover & refrigerate until needed.
Salad Assembly- Slice bacon into strips and place in cold frying pan. Turn heat onto medium, stir often once bacon begins to heat up. Fry until browned, approximately 6 mins. Remove from pan onto paper towel to catch excess grease. Set aside.
Cut romaine into bite size pieces and add to large salad bowl. Add spinach, avocado, onion, tomatoes,cucumber, sprouts, chicken, pineapple, bacon and almonds. Dress with as little or as much salad dressing as prerferred and toss.
Notes
*Please use as many organic ingredients as possible.*