Pollo Pina Salad Recipe

Marinate chicken

Pat chicken breasts dry. In a shallow bowl or zip-top bag combine 2 tbs olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp kosher salt, 1 tsp black pepper, and 2 tbs lime juice. Add chicken and massage marinade into meat. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours.

Cook chicken

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil grates lightly. Remove chicken from marinade and let excess drip off. Grill 5–7 minutes per side, or until internal temperature reaches 165°F (74°C) and chicken has good char marks. Transfer to a cutting board and rest 5 minutes.

Slice chicken

Slice chicken thinly across the grain into strips or bite-sized pieces. Reserve any juices on the cutting board to drizzle over salad if desired.

In a small bowl or jar add 1/4 cup pineapple juice, 3 tbs extra-virgin olive oil, 1 tbs white wine vinegar, 1 tsp honey, 1 tsp Dijon mustard, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp lime zest and 1 tbs lime juice. Whisk vigorously (or shake in a jar with a lid) until fully emulsified and slightly thickened. Taste and adjust seasoning or sweetness as needed. Chill until ready to use.

In a large bowl combine 6 cups mixed salad greens, 1 cup pineapple chunks, 1 cup halved cherry tomatoes, 1 cup sliced cucumber, 1 cup thinly sliced red bell pepper, 1/4 cup thinly sliced red onion and 1/4 cup cilantro leaves. Toss gently to combine.

Add sliced warm grilled chicken and diced avocado to the salad. Drizzle about half of the pineapple vinaigrette over the salad and toss gently to coat. Add more dressing to taste.

Sprinkle 3 tbs toasted pepitas over the top and, if using, 1/4 cup crumbled queso fresco. Garnish with lime wedges. Serve immediately so the avocado remains fresh and the greens stay crisp.

Heat a small dry skillet over medium heat. Add 3 tbs pepitas and toast, stirring frequently, until fragrant and lightly browned, about 2–3 minutes. Remove from pan to cool before sprinkling on salad.