Sriracha Lime Chicken Chopped Salad

This next dish is a super easy one to "spice up" a simple weeknight meal. It's a fancier way to do a salad, and you can make it on the fly. For someone that loves spicy, this one was a great dish for me. The acidity of the lime vinaigrette along with the sweetness of the grilled pineapple cut some of the spiciness of the chicken so that it wasn't overwhelming. All you sriracha fans, this one's for you.

Ingredients for chicken:
2 organic chicken breasts
3 tbsp sriracha
1 lime, juiced
1/4 tsp Himalayan sea salt and freshly ground pepper

Ingredients for Salad:
4 cups lettuce, chopped (you can use your lettuce of choice)
8 pineapple slices
1 cup organic grape tomatoes
1/3 cup red onion, finely chopped
1 avocado, cubed

Ingredients for Lime Vinaigrette:
1/3 cup light olive oil
1/4 cup apple cider vinegar
2 limes, juiced
2 tsp raw honey
Dash himalyan Sea salt

Directions: Heat grill ahead of time. Season chicken lightly with salt and pepper. In the meantime, combined sriracha and lime juice. Add chicken and let marinate for appx 20 minutes while refrigerated. Once it is done marinating, add to grill. Turning halfway. Cut pineapple and add to grill, 3-4 minutes on each side. While grilling, chop lettuce, avocado, tomato, red onion, and add to dish. Whisk together dressing, taste, and adjust seasoning as desired. Store in refrigerator until ready to use. Once chicken is cooked through, slice, assemble salad, and serve with dressing.

Recipe credit to: Lexi's Clean Kitchen