Garlic Lime Barbecue Chicken Salad (Printer-Friendly)
Bold barbecue chicken meets zesty lime, sweet pineapple, avocado, and crisp greens for refreshing flavor.
# What You’ll Need:
→ Marinade
01 -
2 large boneless skinless chicken breasts
02 -
1/2 cup barbecue sauce
03 -
2 tablespoons olive oil
04 -
1 tablespoon soy sauce
05 -
1 tablespoon Worcestershire sauce
06 -
1 teaspoon vegetable bouillon powder
07 -
3 garlic cloves, minced
08 -
2 tablespoons fresh lime juice
→ Salad
09 -
6 cups chopped Romaine or Cos lettuce
10 -
1 cup grape tomatoes, halved
11 -
3 green onions, thinly sliced
12 -
1 avocado, sliced
13 -
2 tablespoons chopped fresh basil
→ Toppings
14 -
4 pineapple slices, fresh or canned, cut into rings
15 -
Extra olive oil for drizzling
16 -
Kosher salt, to taste
# Steps to Make This:
01 -
In a wide, shallow bowl, combine barbecue sauce, olive oil, soy sauce, Worcestershire sauce, bouillon powder, minced garlic, and lime juice. Whisk to blend evenly.
02 -
Add chicken breasts to the marinade, coating thoroughly on all sides. Cover and refrigerate for a minimum of 30 minutes.
03 -
Heat a large nonstick grill pan over medium heat and add a drizzle of olive oil. Place chicken breasts in the pan. Sear on both sides, cover, and cook for 6 to 8 minutes, turning every 2 minutes, until golden brown and cooked through. Transfer to a board and let rest; reserve pan juices.
04 -
In the same pan, add pineapple rings. Grill for 2 to 3 minutes per side, until caramelized and golden. Remove from the pan and set aside.
05 -
In a large bowl, combine lettuce, grape tomatoes, green onion, avocado, and basil. Toss lightly. Add sliced grilled chicken and charred pineapple.
06 -
Drizzle salad with reserved pan juices and a little extra olive oil. Season with salt to taste. Serve immediately.
# Additional Notes:
01 -
For optimal flavor, allow the chicken to marinate overnight if time permits.
02 -
A splash of lime juice over sliced avocado helps prevent oxidation and browning.
03 -
If fresh pineapple is unavailable, canned rings work well but should be thoroughly drained before grilling.