October 29, 2026
Tropical Grilled Chicken Salad
A bright, high-protein salad with grilled chicken, caramelized pineapple, fresh mint, red onion, and a lime-ginger dressing.
Prep10 minutesCook23 minutesTotal33 minutesMakes2 servings
Estimated per serving
Full macros
Based on 1/2 of the prepared recipe.
- Calories
- 321 kcal
- Protein
- 24 g
- Carbohydrates
- 18 g
- Total fat
- 17 g
- Fiber
- 0 g
Nutrition is an estimate. Exact values vary with ingredient brands, cuts, portions, and substitutions.
Ingredients
What you’ll need
- 7 oz (200 g) chicken breast
- 4 slices canned pineapple
- 2 oz (60 g) salad leaves
- 5 tablespoons mint leaves
- ½ small onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon grated ginger
- 1 garlic clove, minced
- Juice of 1 lime
- 1 teaspoon honey
- Salt and black pepper, to taste
Directions
Make it
- Prepare the dressing in a large salad bowl by mixing the olive oil, grated ginger, minced garlic, lime juice, and honey. Season with salt.
- Add the salad leaves and mint leaves to the dressing, toss, and set aside to marinate.
- Slice the chicken breast horizontally to create four thin fillets.
- Heat a grill pan over medium heat. Top each chicken fillet with a pineapple slice and place them in the pan. Season with black pepper.
- Grill for 6–8 minutes, then flip the chicken and grill for another 5 minutes.
- Remove the pineapple and let it continue grilling separately until lightly caramelized.
- Remove the chicken from the grill and let it rest for 3 minutes, then cut it into strips.
- Add the chicken, grilled pineapple, and finely chopped onion to the salad. Toss well before serving.