Summer Chicken Salad

SERVES 4

2 pounds skinless, boneless chicken thighs

Sea salt and freshly ground black pepper

1 pineapple, peeled, cored, and cut into ½-inch-thick slices

1 head butter lettuce

Classic Balsamic Vinaigrette (see here)

Season the chicken with salt and pepper. Heat an outdoor grill to medium-high heat or heat a grill pan over medium-high heat. Sear the pineapple for 2 to 3 minutes per side. Make sure you leave the chicken on long enough before you flip so it doesn’t stick. Once the chicken is all done, divide the lettuce leaves among four plates and top each with the pineapple, chicken, vinaigrette, and salt and pepper.