Grilled Chicken and Pineapple Salad

1 minute read

This simple but flavorful salad is Paleo, Whole30 and AIP friendly and pairs perfectly with my Lemon Poppyseed Vinaigrette!

Grilled Chicken and Pineapple Salad

3-4 Chicken Breasts

4 Pineapple Slices, 1/4″ thick

12-16 cups greens (romaine, spinach, mixed baby greens, arugula)

1/2 Red Onion, sliced

2 cups Strawberries, quartered

1 tsp Sea Salt

1 tsp Black Pepper (omit for AIP)

Lemon Poppyseed Vinaigrette


Optional toppings:

Pumpkin seeds

Sunflower seeds

Sliced Almonds

Diced Avocado


Preheat grill to 375

Salt and Pepper both sided of the chicken and prepare pineapple. I like to cut off the top and bottom, then the sides, slice into the thickness I want and then use a small biscuit cutter to get the core out.

Grill chicken for 4-7 minutes per side, depending on thickness, until cooked through. Over high heat, grill pineapple for 30-60 seconds per side.

On a large plate add 3-4 cups greens, chicken, pineapple, onion, and strawberries and toppings of choice. Enjoy!

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Welcome to Almond Milk and Cookies where good food, health and lots of flavor go hand-in-hand!

I am a holistic nutritionist with an auto-immune disorder, a love of cooking, and a passion for holistic health.

Sharing what I make and eat with all of you…in hopes that you find inspiration here to fuel your body and feel your best with nutrient dense whole foods and clean eating.

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