Tropical sriracha chicken salad in a jar

Course Salad

Cuisine American

Keyword mason jar salad, meal prep lunch, pineapple chicken, sriracha chicken salad

Prep Time 40

Cook Time 15

Total Time 55

Servings 2 servings

Pineapple sriracha marinated chicken, grilled, with avocado, onion and tomatoes over a honey lime sriracha dressing. Serves two.

Ingredients

Chicken Marinade

1/2 cup fresh pineapple chunks
1 tsp apple cider vinegar
1/2 tsp honey
2 tbsp Sriracha sauce
1 garlic clove
juice from 1 lime
2 large chicken breasts boneless and skinless
salt and pepper

Dressing

2 tsp Dijon mustard
1 tbsp Sriracha sauce
1 tbsp raw honey
zest and juice 1 lime
1 tbsp finely minced shallot
3 tablespoons extra virgin olive oil

Salad

1 avocado cubed
1/2 cup diced red onion
1 cup cherry tomatoes halved
1 cup fresh pineapple chunks
several handfuls of baby spinach

Directions

Blend the marinade ingredients in a blender or food processor until smooth.
Turn the chicken in the marinade until coated, then refrigerate for at least 30 minutes.
Heat a grill pan to medium-high (or use a barbecue). Cook 5 to 7 minutes on each side, until no pink is left in the center. Let it rest for 5 to 10 minutes.
When it has cooled, cut the chicken into chunks.
Stir the dressing ingredients together in a bowl or mason jar.
Toss the salad ingredients together in a large bowl, then mix in the chopped chicken.
Add as much dressing as you like on top and serve right away.

Notes

Keep refrigerated at 40°F (4°C) or below.
Serve immediately. Safety: contains cooked chicken and avocado; if jarred, eat within 1 to 2 days.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; apple cider vinegar counted as wine vinegar, chicken breasts counted as raw chicken breast, Dijon mustard counted as prepared mustard. Brands and portions vary, so use it only as an approximation.