Recipe by Veronica Foods
3 boneless skinless chicken breasts
4 cups chopped romaine – or green leaf lettuce
¼ cup cherry tomatoes – halved
¼ red onion – chopped
1 large avocados – sliced diced into small pieces
1 whole pineapple cut into rings – can use canned pineapple rings
½ tablespoon Melgarejo Picual EVOO
cilantro – roughly chopped
Marinade for Chicken
½ cup of soy sauce
½ cup of Tangerine Dark Balsamic Vinegar
1 tablespoon Basil Infused Olive Oil
1 can of cola soda
1 tablespoon of mustard
Wisk together – place chicken in a Ziploc bag with marinade, allow chicken to marinade for at least 2-3 hrs. Best overnight.
⅓ cup A Premium White Balsamic Vinegar
⅓ cup Melgarejo Picual EVOO
Preheat grill 350 degrees F.
Remove chicken from marinade and add to grill, cook approx. 10-12 minutes on each side -until chicken is fully cooked. Cut chicken into slices and set aside. Add EVOO to the pineapple rings and place on grill – grill for 2-3 minutes on each side.
Prepare salad – place chopped romaine lettuce or lettuce as your choice on a plate top with red onions, chicken, grilled pineapple, avocado, cherry tomatoes, garnish with cilantro. Add dressing and serve.