Grilled Hawaiian Salad

Poet

CHICKEN AND MARINADE

4 boneless, skinless chicken breasts

1/3 cup honey

1/3 cup avocado oil or extra virgin olive oi

1/3 cup finely chopped parsley

1/3 cup apple cider vinegar

2 teaspoons sea salt

2 teaspoons garlic powder

1 teaspoon black pepper

1 teaspoon red pepper flakes

1 cup water

SALAD FIXINGS

1 red onion, sliced thick and brushed with olive oil

4 large pineapple spears

1 cup bacon crumbles

6 cups baby spinach

SALAD DRESSING

¼ cup apple cider vinegar

¼ cup honey

1 cup extra virgin olive oil

1 tablespoon Dijon mustard

1 teaspoon sea salt

½ teaspoon cracked black pepper

That's a heck of a marinade!

Put chicken and marinade in a gallon-sized Ziploc or glass dish and refrigerate for at least 6 hours and up to 12.

I think the chicken is winking at me. ;) 

Fire up the grill and get your chicken on.

Is that anything like getting your sexy on?

Make your dressing: Put ingredients in a mason jar and shake.

Dress your spinach with the dressing.

Voila! In retrospect this was probably a plate salad rather than a bowl salad.

My Rating: 3/5 "This was pretty plain, all things considered. The pineapple chunks were nice and the marinade on the chicken was solid, but the onions felt weirdly placed and the dressing is bland. The dressing is also SUPER high-calorie, so if you're eating a grilled chicken salad because you want to be healthy, look out. All in all, as my husband says, it was nothing to write home about."