Caribbean Crush Grilled Chicken Salad

Bring the island vibes to your plate with this Caribbean Crush Grilled Chicken Salad — juicy chicken, sweet pineapple, crisp veggies, and a sun-kissed, zesty dressing that tastes like a tropical getaway.

Aug 18 - 40m cook

Prep time:

20m

Cook time

40m

Total time

60m (+30m marinating time)

Makes

Ingredients
Instructions

Chicken

Skinless, boneless chicken breasts

1 1/2 lb.

olive oil

1 tsp

Caribbean Crush seasoning

1 tbs

Salad

corns, shucked

avocado, peeled and sliced

cilantro, chopped

1/4 cup

cherry tomatoes, halved

1/2 cup

shredded cabbage

1 cup

crisp baby lettuce

1 cup

pineapple

1/2 cup

Dressing

Caribbean Crush Seasoning

1 tsp

Olive Oil

2 tbs

mustard

1/2 tsp

white wine vinegar

3 tsp

honey

1 tbs

In a medium bowl combine the olive oil with seasoning to form a paste.

Add the chicken breasts, coat evenly with the paste, then allow to rest and marinate for at least 30 minutes.

When ready, add 2 cups of water into the drip tray and preheat your Kenyon Grill to high heat.

Cook chicken on the grill for 5-7 minutes per side, or until internal temperature reaches 165°F. Set aside and allow to rest.

Meanwhile, grill corn and pineapple slices for 2 to 3 minutes per side or until well marked; set aside to cool.

In a large mixing bowl, add cabbage, lettuce, tomatoes, avocado, and grilled corn.

Afterwards, slice grilled pineapple, chicken, and cut corn off the cob. Add to the salad, then pour dressing and gently toss to combine. Transfer to a serving platter or divide amongst plates.