Grilled Pineapple, Chicken and Avocado Salad with Camelina Gold

Grilled Pineapple, Chicken and Avocado Salad

Prep Time: 10 minutes – Cook Time: 10 minutes – Yield: 2-4 Servings

Salad Ingredients:

2 boneless skinless chicken breasts

2 tsp. Camelina Gold

Salt and pepper

1 fresh pineapple, peeled, cored and sliced into 1-inch thick rings

8 cups baby spinach

1 cup fresh blueberries

1 avocado, peeled, pitted and diced

1/2 cup crumbled feta cheese

Quarter of a red onion, thinly sliced

Honey garlic vinaigrette

Honey Garlic Vinaigrette Ingredients:

3/4 cup Camelina Gold

1/4 cup apple cider vinegar

3 Tbsp. honey

2 cloves garlic, minced

Pinch of salt and black pepper

Method

To Make The Salad:

Brush the chicken on both sides with Camelina Gold oil, then season generously with salt and pepper

Preheat your outdoor grill to medium-high, or heat a grill pan over med-high heat

Place pineapple slices & chicken on the grill about 5 minutes per side or until the chicken is no longer

pink on the inside

Remove pineapple and chicken – let cool for at least 10 minutes

Slice chicken into strips, and cut pineapple into chunks

In a large bowl:

Toss together spinach, blueberries, feta, red onion, pineapple and chicken until combined

Drizzle or toss with salad dressing – serve immediately

To Make The Vinaigrette:

Whisk all ingredients together until blended – let sit for at least 10 minutes for flavors to meld. Whisk

again until blended – drizzle over salad.

Submitted by Pauline Wilde at the Liberty Lake Farmers Market