Grilled Hawaiian Chicken Salad

Prep: 5 min Cook: 15 min Serves: 4

2 boneless, skinless chicken breasts (about 1lb total)

4 1-inch-thick slices fresh cored pineapple

1/3 cup Longo’s Thai Grilling Sauce

1 pkg (142g) Longo’s Baby Spinach

1 small red bell pepper, thinly sliced

1 lime

Coat chicken breasts with 1 tbsp Longo’s 100% Pure Canola Oil and 1/4 tsp each salt and pepper. Place on preheated greased grill over medium-high heat with pineapple slices. Grill, turning pineapple once, for 5 minutes while brushing with grilling sauce. Remove pineapple slices and turn chicken over; grill and brush for about 8 minutes more or until chicken is no longer pink inside. Remove to cutting board.

Toss together spinach and pepper in large bowl. Thinly slice chicken and pineapple and add to bowl.

Zest lime and measure out 1/2 tsp into small bowl. Squeeze juice from lime and add to bowl. Add 2 tbsp Longo’s 100% Pure Canola Oil and 1/4 tsp each salt and pepper; whisk together. Drizzle over salad and toss to combine.

Per serving: 350 calories; 30g protein; 14g fat; 21g carbohydrate; 3g fibre; 15g sugars; 770mg sodium