Lemonade Inspired Pineapple Chicken Green Bean Salad

LEMONADE INSPIRED PINEAPPLE CHICKEN GREEN BEAN SALAD😍

If you’ve ever been to Lemonade, you know how good their sides are. This one in particular I could eat all day everyday but also don’t wanna shell out $50 a week for lunch. This pineapple chicken green bean salad inspired by the Lemonade one equal parts sweet and spicy, and perfect for delicious lunches all week long. Instant Pot, crockpot, and rotisserie chicken methods below😍

Makes 4-5 servings as a meal, 5-6 as a side.

Ingredients:

For the Lemonade Inspired Pineapple Chicken Green Bean Salad:

• 2 boneless skinless chicken breasts**

• 2 cups pineapple juice, divided (look for no sugar added)

• 1 tbsp + 2 tsps jerk seasoning (I like @primalpalate but you can also sub for allspice, thyme, cinnamon, and smoked paprika)

• 1 tsp garlic powder

• Juice from 1 lime

• ½ jalapeno 

• 12 oz green beans

• ½ cup coconut flakes

• 2 birds eye chilis (use 1 for less heat), sliced thinly

• 1/4 cup chopped cilantro

• Salt

Directions:

For the Lemonade Inspired Pineapple Chicken Green Bean Salad:

• Add chicken, 1 ½ cups pineapple juice, 1 tbsp jerk seasoning, garlic powder, and a pinch of salt to your InstantPot and set to high for 15 minutes, allowing it to naturally release for 10. Shred with 2 forks and let cool. If you are using a CrockPot, add the same ingredients to your crockpot and set to low for 7 hours or high for 3-4.

• Blanch the green beans by adding to a pot of salted boiling water for 2-3 minutes until bright green. Transfer to a bowl full of ice water to cool. Trim and cut in half.

• Roast the jalapeno either over the stove or under the broiler for 5-10 minutes until black and charred. Wrap in plastic wrap and let cool. Once cool, peel off the skin, cut in half, and remove the seeds.

• Add half the jalapeno to a blender with ½ cup pineapple juice, lime juice, 2 tsps jerk seasoning, and a pinch of salt and blend. Make sure to strain if your dressing is a little chunky.

• Toast the coconut in a dry pan until lightly browned, 2-3 minutes.

• Add shredded chicken, green beans, coconut, cilantro, and chilis to a bowl. Pour over enough dressing to cover and mix. Serve cold or at room temperature and enjoy!

**You can also substitute for rotisserie chicken, just let the shredded rotisserie chicken marinate in the pineapple juice, jerk seasoning, garlic powder, and salt for 30 minutes.