Lime Grilled Chicken Salad with Creamy Cilantro Lime Vinaigrette

In ENTREE, Infusions, Lime Ole!, RECIPES 2017, Salads by Linda SzymanskiLeave a Comment

Lime Grilled Chicken Salad with Creamy Cilantro Lime Vinaigrette

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2 skinless boneless chicken breasts
½ teaspoon of smoked paprika
¼ teaspoon of ground cinnamon
½ teaspoon of dry cilantro
juice of one lime
juice of one lemon
Lime Ole! Infused Sea Salt from Salts of the 7 Seas
8 rings of pineapple, sliced ½” thick
1 cup of julienned roasted red pepper
Melange Pepper by Salts of the 7 Seas
4 tablespoons of crumbled feta cheese
2 avocados, sliced
12 oz. of fresh spring mix salad


1 garlic clove
¾ cup fresh cilantro
2 tablespoons of red wine vinegar
juice of one lime
¼ teaspoon of red pepper flakes
¼ teaspoon of smoked paprika
¼ cup of plain greek yogurt
⅓ cup of olive oil


1. In a bowl mix, harissa, smoked paprika, ground cinnamon, dry cilantro, lime juice, lemon juice, Lime Ole! Sea Salt and Melange Pepper from Salts of the 7 Seas. Mix until just combined.

2. Add raw chicken breasts to bowl. Toss so that chicken breast is covered. Place in refrigerator for 10 minutes to let sauce soak to the chicken.

3. In the meantime, to a food processor add, garlic clove, red wine vinegar, lime juice, red pepper flakes, smoked paprika, greek yogurt, and olive oil. Blend until smooth. Set aside.

4. Heat grill to medium high heat, add marinaded chicken to grill along with fresh pineapple rings.
Grill chicken for 5-7 minute per side. (until there is no more pink in center) Grill pineapple for 2-3 minutes per side, so you get grill marks.

5. Assemble salad, add 3 oz. spring mix to 4 small bowls, top each with roasted red peppers, grilled pineapple, avocado slices, crumbled feta cheese, and sliced grilled harissa lime chicken. Serve with vinaigrette on the side.

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