BBQ Chicken Salad with Tangy Dressing

• 1 lb Boneless Chicken Breast
• 1/3 cup BBQ Sauce
• 1 head Romaine Lettuce Sliced
• 20 oz Pineapple Chunks drained (reserve juice)
• 1/2 cup Red Onion sliced
• 1/4 cup Almonds chopped
• 1/4 cup Fresh Cilantro Snipped
• 1/2 cup Pineapple Juice (reserved)
• 1 cup Oil
• 1/4 cup BBQ Sauce
• 1 clove Garlic

1. Grill Chicken over medium heat 12-15 minutes or until done turning once midway.
2. Baste Chicken with BBQ sauce during last 2 minutes of grilling.
3. Then let cool while preparing salad.
4. Chop romaine with salad chopper and place in a bowl.
5. Slice onions with ultimate madoline.
6. Cut up chicken breast into chunks
7. Snip cilantro with kitchen shears.
8. Drain pineapple into small batter bowl.
9. Add onion, almonds, cilantro, chunked chicken, and pineapple chunks to romaine.
10. DRESSING: Combine pineapple juice oil and additional 1/4 cup BBQ sauce with pressed garlic.
11. Mix well and serve with salad or on the side.

chicken, bbq sauce, head romaine lettuce, pineapple, red onion, fresh cilantro, pineapple juice, oil, bbq sauce, clove garlic

Taken from cookpad.com/us/recipes/346192-bbq-chicken-salad-with-tangy-dressing (may not work)