Grilled Chicken Pineapple Salad
4 boneless skinless chicken breasts
½ tsp salt
½ tsp pepper
½ tsp Chinese Five Spice Powder
Juice and zest of 1 lemon
4 tbsp olive oil (**sale** Bertoli 25.5 oz. $7.87)
4 slices of fresh pineapple (**sale** $0.79/lb.)
Baby spinach (**sale** Dole Bagged $1.50)
Cherry tomatoes (**sale** Cluster Tomatoes $1.29/lb.)
Strawberries (**sale** Organic 1 lb. pack $2.99)
Blackberries (**sale** $0.99)
Toss all the above ingredients together in a Ziploc bag and marinate chicken for about a half hour before cooking completely on the grill. At the same time you can grill pineapple.
Allow the chicken to rest for 5 minutes before slicing and serving along with the grilled pineapple on a salad made from baby spinach, cherry tomatoes, strawberries, blackberries, red onion, red pepper and olives.
Balsamic Dijon Dressing
2 tbsp Dijon mustard
1 tbsp brown sugar
¼ cup balsamic vinegar
½ cup extra virgin olive oil (**sale** Bertoli 25.5 oz. $7.87)
Salt and pepper to season
Combine all ingredients in a container with a tight sealing lid and serve immediately.