Grilled Chicken Salad with Spicy Pineapple Dressing

• 2 boneless, skinless chicken breasts
• Chili powder, to taste
• Sea salt and freshly cracked pepper, to taste
• Cooking spray
• 8 cups of red leaf, green leaf, and romaine lettuce, chopped
• 3/4 cup jicama, peeled and julienne-cut
• 1 small red bell pepper, julienne-cut
• 1 small orange bell pepper, julienne-cut
• 1/2 cup red onion, thinly sliced

Heat the grill pan coated with cooking spray over medium-high heat. 

Place the chicken between 2 sheets of saran wrap, and pound to an even thickness using a meat mallet. Sprinkle each side with sea salt, freshly cracked pepper, and chili powder, to taste. 

Place the chicken in the hot pan and cook for 3 minutes on each side or until done. Remove from pan; set aside to allow the meat to rest.

Spicy Pineapple Dressing:

• 1 1/4 cups of cubed fresh pineapple, divided
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh orange juice
• 4 tsp apple cider vinegar
• 1 tsp jalapeño, diced
• 1 large clove of garlic, minced
• 1/4 cup of olive oil (not pictured)

Combine half of the pineapple, cilantro, orange juice, vinegar, jalapeño, and garlic in a food processor; process until smooth. 

With the processor on, gradually add the olive oil until well blended.

Slice the chicken into bite-size pieces. Combine the remaining pineapple, jicama, bell pepper, red onion, chicken, and lettuce in a bowl. Drizzle with the dressing, and toss until evenly coated. Serve immediately. Enjoy.