A delicious spicy salad bowl.

Grilled Piri Piri Chicken Pineapple Salad Bowl

1/2 cup	Peri Peri or red serrano peppers, de-seeded, rough chopped
1/2 cup	finely diced red onion
1/2 cup	cloves garlic, peeled
1/2 cup	fresh lemon juice
1/4 cup	water
1 tablespoon	smoked paprika
1 teaspoon	dried oregano
1 tablespoon plus 1-1/2 teaspoons	kosher salt, divided
1 teaspoon	ground black pepper
4 (6 oz.)	boneless, skinless chicken breast
1/2 cup	DOLE® Chef-Ready Frozen Pineapple Puree, thawed
1/4 cup	fresh lime juice
1 tablespoon	apple cider vinegar
1/4 cup	vegetable oil
4 cups	romaine lettuce, chopped 1/2”
1 cup	DOLE Chef-Ready Cuts Pineapple Cubes, thawed
1/2 cup	red onion, fine diced
2 cups	cherry tomatoes, halved
1	avocado, halved, pitted, peeled, 1/4” dice

Combine de-seeded peppers, red onion, garlic, lemon juice, water, smoked paprika, oregano, 1 tablespoon kosher salt, and black pepper in blender. Blend on high until smooth.
Transfer to a medium-sized bowl or container and add raw chicken breasts. Toss chicken in sauce to fully coat and marinate. Refrigerate covered for a minimum of 1 hour.
Whisk together thawed pineapple puree, lime juice, apple cider vinegar, and remaining 1-1/2 teaspoons kosher salt in a small bowl. Slowly whisk in vegetable oil until fully incorporated. Set dressing aside until needed.
Preheat grill on medium heat setting. Grill each chicken breast from marinade for 5-8 minutes on each side to cook thoroughly. Chicken breast should reach an internal temperature of 165° F before being removed from the grill. Allow chicken to rest for 5 minutes on cutting board or resting rack prior to slicing. Slice cooked chicken in 1” thick slices.
Combine lettuce, pineapple cubes, onion, tomatoes, and avocado in a medium bowl. Gently toss with 1/2 cup of pineapple lime dressing.
Place 1 cup of salad in each bowl and top with 3 oz. of sliced chicken breast. Drizzle with 1 tablespoon of pineapple lime dressing and serve immediately.

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