You guys, do you ever have a meal that you can’t stop thinking about even months down the road? That’s how I feel about the amazing salad I had at Lemonade LA that inspired today’s recipe.
If you live in Southern California, I highly encourage you to go to this beautiful fast-casual restaurant chain. They’ve got bright, healthy salads and cuisine that will knock your socks off. It certainly blew mine off.
My friend Crystal took me to their La Jolla location and I fell madly in love with their concept and their salad bar. Like none I’d ever seen, they have a spread of the most lovely, fresh-ingredient healthy salads to choose from – – All so flavorful, and all so healthy. The one I share today left its mark on me, and I hope I’ve done it justice with the copycat recipe below.
Is it an exact replica? Well, I’m not sure. I’ve only had the salad once, and I like this version a whole lot. It’s loaded with flavor, a little spicy from the two types of peppers it includes and in the spirit of the caribbean jerk salad dressing that flavors the dish.
Pineapple Chicken and Green Bean Salad
For the Chicken
1 lb. boneless skinless chicken breast
1/4 sweet onion, diced
1 1/2 garlic, minced or grated
1 tsp. chili powder
1/2 tsp. paprika
1/4 tsp. cumin
1/2 tsp. kosher salt
1/4 cup pineapple juice
1/2 cup crushed pineapple, canned
For the Salad
1 lb. green beans trimmed, cleaned and steamed
1/4 cup toasted unsweetened coconut
1 fresno pepper, sliced
2 Tbsp. chopped cilantro
For the Dressing
1/2 jalapeno, less if not a fan of the heat
1 1/2 Tbsp. lime juice
1/2 tsp. crushed garlic
1/2 Tbsp. allspice
1/2 tsp. thyme
1 1/2 tsp. honey
1 1/2 Tbsp. olive oil
1/8 tsp. coarse sea salt
1. Add chicken, onion, garlic, chili powder, paprika, cumin, salt, pineapple juice, and pineapple to your crockpot. Cover and cook on low for about 6 hours until chicken is done and shreddable. Shred the chicken using two forks or a hand mixer.
2. Prepare the dressing by placing all the ingredients in a small food processor bowl. Note: Feel free to use less jalapeño if you’re adverse to the heat. Removing the membrane and seeds are another great way to lessen the heat.
3. Combine the chicken, toasted coconut, cilantro, and green beans in a large bowl. Makes about 1/4 cup of dressing. To toast the coconut, place it on a foil lined baking sheet and bake for 4-5 minutes at 350 until golden brown.
4. Toss with jerk dressing. Refrigerate and serve cold.
Per 1 cup serving:
CAL 169; FAT 7g; SAT FAT 1g; CARB 13g; PROT 16g; SUG 7g; FIB 2g
WW Points+: 5; WW Smart Points: 2