Name: Grilled Chicken Salad with Pineapple and Chipotle Vinaigrette
Prep time: 55 min
Cook time: 15 min
Yield: 4
Cuisine: Internacional
Ingredients: 1 tablespoon ginger, for marinating the chicken; 1/4 cups soy, for marinating the chicken; 1 tablespoon artificial sweetener, for marinating the chicken; 1 tablespoon sesame oil, for marinating the chicken; 1 chicken breast; 3 tablespoons apple cider vinegar, for the vinaigrette; 2 tablespoons chipotle chile in adobo sauce, for the vinaigrette; 2 slices pineapple, for the vinaigrette; 1 tablespoon artificial sweetener, for the vinaigrette; salt, for the vinaigrette; pepper, for the vinaigrette; 1/3 cups olive oil, for the vinaigrette; 2 cups lettuce mix; 1/2 red cabbages, cut into thin strips; 1 cup alfalfa sprouts; 1/2 cups cherry tomato, cut in halves; 2 tablespoons green onion stalks, finely chopped; 1 avocado, cut into wedges, for garnish; 2 tablespoons sesame seeds, white, for garnish; 2 tablespoons black sesame seeds, for garnish

Preparation

40 mins

15 mins

Low

Pour over the chicken breast the soy sauce, ginger, sugar substitute, sesame oil, salt, and pepper, and marinate for 30 minutes in the refrigerator. On a medium heat grill, cook the chicken on both sides until cooked through. Cut into strips and set aside.