Ingredients

Scale

For each serving:

1 boneless, skinless chicken breast or 2 chicken tenderloins
2 – 3 Tablespoons fiery pineapple vinaigrette (recipe here)
A sprinkle of each: garlic powder, smoked paprika, salt & freshly ground pepper
Fresh greens
1/4 of an avocado
Sweet onion slices
Fresh or canned pineapple chunks
Fresh mango slices
Blue cheese crumbles
Toasted pinons (or macadamia nuts)
Fresh cilantro leaves
Fiery pineapple vinaigrette (recipe here)

Instructions

Preheat the oven to 400 F. Spray a baking sheet with cooking spray.
Brush the chicken on both sides with the pineapple vinaigrette, then sprinkle with a bit of garlic powder, smoked paprika, salt & freshly ground pepper. Bake at 400 F. for 10 – 15 minutes or until the chicken is cooked through. Let the chicken cool slightly, then cut into chunks.
Fill your salad bowl or plate with greens and top with the chicken and other salad toppings. Drizzle with the fiery pineapple vinaigrette.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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