Pollo Pina Salad Recipe
Make Pollo Pina Salad Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Salad
Dressing
Method
Chicken & Marinade
- 1
Prepare marinade
In a shallow bowl or large zip-top bag combine 2 tbsp fresh lime juice, 1 tbsp olive oil, 1 tsp minced garlic, 1 tsp ground cumin, 1 tsp paprika, 3 tsp salt, and 1 tsp black pepper. Stir or shake to emulsify.
- 2
Marinate chicken
Add 1 lb boneless skinless chicken breasts to the marinade, turning to coat evenly. Refrigerate for at least 20 minutes and up to 2 hours. If time is short, marinate 10–15 minutes at room temperature.
- 3
Cook chicken
Heat a large skillet or grill pan over medium-high heat. Add a drizzle of oil if using a skillet. Remove chicken from marinade, letting excess drip off. Cook breasts 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes.
- 4
Slice chicken
Slice the rested chicken across the grain into 1/4-inch strips or bite-size pieces. Reserve any juices on the cutting board to drizzle over the salad if desired.
Salad
- 5
Prep produce
While the chicken cooks, chop 4 cups romaine lettuce, dice 1 cup fresh pineapple, halve 1 cup cherry tomatoes, thinly slice 1 red bell pepper, very thinly slice 1/4 cup red onion, dice 1 ripe avocado, and roughly chop 1/4 cup cilantro.
- 6
Assemble base
In a large bowl, combine the chopped romaine, pineapple, cherry tomatoes, red bell pepper, and red onion. Toss gently to distribute ingredients evenly.
- 7
Add avocado and nuts
Just before serving, fold in the diced avocado and 2 tbsp pepitas or toasted walnuts (if using) so they remain fresh and not soggy.
- 8
Top with chicken
Arrange the sliced chicken over the salad. If you reserved any chicken juices, drizzle a teaspoon or two over the chicken for extra flavor.
Dressing & Finish
- 9
Make dressing
In a small bowl whisk together 1/4 cup Greek yogurt, 2 tbsp mayonnaise, 1 tbsp fresh lime juice, 1 tsp honey, 1/4 tsp ground cumin, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tsp olive oil until smooth and creamy. Taste and adjust seasoning or lime/honey to preference.
- 10
Dress salad
Pour dressing over the assembled salad and gently toss to coat all ingredients, or serve the dressing on the side for guests to add individually.
- 11
Garnish & serve
Sprinkle the chopped cilantro over the top, add extra pepitas if desired, and serve immediately while the chicken is still slightly warm.