Spicy Chicken Chopped Salad with Grilled Pineapple and Avocado

Does anyone else feel like this year is flying by?? I mean it's going to be summer before you know it. Then along comes fall, which holds a little extra anticipation since my 30th birthday comes along with it. That being said, I wish time would just slow down a bit. Maybe it's the hustle and bustle of everyday life. But I find, I just want to take a moment to inhale and be present. Just for one singular moment. That in itself does not come easy to me. I mean I worry non-stop. About work, about my financial situation, about my future, about my love life (or lack of one at the present moment), and just about every other thing under the sun. I forget to sit back and take in everything that I do have. All of my many blessing go unacknowledged. All of that worry gets me a one way ticket to absolutely no where. And I'm well aware. It doesn't stop though. I think it only gets worse the older I get. Can you imagine if I ever have kids? Forget about it (said in strong Long Island accent). 

Maybe time would stand still if I took the time to remember. Remember the dear friends who have been there with me through the happiest of times and the most tragic of times. Remember the family that has given me unconditional love throughout my entire life. Remember the job that has taught me so much  over the past 8 years, provided a roof over my head, and an independent lifestyle. Remember the experiences that I have been so lucky to have. Remember those magnetic, soulful, spiritual moments when I've been one with nature (the summit at Haleakala, standing amongst the redwoods, taking in the view of Arenal volcano, hiking on Mt. Rainier, enjoying the vastness of El Capitain in Yosemite). Those are times when my faith has been at its strongest.  

Introspection will never be a strength of mine, but if I work at it, I think it will only help me to find a little peace and a little less worry. This weeks reflection brought me back to the fact that I want to be an avid blogger. I want to put a little more effort into this hobby of mine. And here I am, keeping to it. Thank you for taking the time to drop by and offer your comments! Shout out to Mariel for whipping up some sweet potato hash this week. And thank you to Courtney for requesting this here recipe! I hope you enjoy. 

Spicy Chopped Salad with Grilled Pineapple and Avocado

4 Organic Chicken Breasts

1/4-1/3 cup Hot Sauce, depending on how spicy you want it! (I used a mixture of Crystal and Cholulah--Frank's or Sriracha would work great, too) 

Juice from 1 Lime, about 2 Tbsp. 

Salt and Pepper 

1 can Pineapple Rings (packed in 100% pineapple juice)

1 Avocado, chopped

1 small Red Onion, chopped

1/2 English Cucumber, chopped

1 pint Grape Tomatoes, halved

Romaine Lettuce, chopped

Tessamae's Southwest Ranch (or your favorite dressing) 

Preheat oven to 350 degrees. Generously season chicken breasts with salt and pepper on each side. Place chicken in roasting pan with sides. Pour hot sauce and lime juice over chicken. Bake chicken for 25-30 minutes or until it's no longer pink and a meat thermometer reads 165 degrees. Meanwhile, heat a grill pan over medium heat and grill pineapple rings for about 2 minutes each side or until golden brown grill marks appear on each side. Once chicken is cooked through, chop chicken into 1 inch pieces and toss back into spicy hot sauce. Assemble salad with the remaining vegetables (avocado, tomatoes, onion, cucumber, pineapple) and drizzle with your favorite dressing. This recipe makes about 4 meal portioned salads.The pictures show my packed lunch the next day! Perfect to prep on a Sunday and have for the week. And now I'm off to pack up for a weekend in Virginia Beach to celebrate the wedding of my good friends Nalini and Pim!! So excited to spend a weekend with friends celebrating these great people who deserve the world!