Chicken Tropical Salad

You would think on SCD I’d be eating salad all the time. Really I don’t. I keep salads for when we go out to eat. It is the safest option, even better if I bring my own dressing or just use oil and vinegar. This is my favorite salad that my favorite local restaurant makes and I just had to try it at home. It is so fresh and the flavor pairings are amazing! REAL Balsamic Vinegar is such a treat. Most grocery store Balsamic is syrup, yes, another food they had to mess with. Check my notes below in the recipe section on how to find a REAL Balsamic.

I made it last night when it was 70 degrees here in Texas, while around the country people weren’t grilling, but shoveling snow. I’m sorry. Really I am. Well, if you get a heat wave you North Easterner’s, give this a shot! And for all you Southerner’s, try it now while it’s still warm, who know how long this heat will last!

I wanted 3 helpings it was so yummy. My husband and my 4 year old enjoyed it right along with me! It is definitely a crowd and belly pleaser!

Tropical Salad with Dressing

Serves 2
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Dietary Dairy free, Gluten Free, Grain free, Lactose free, Nightshade free
Meal type Lunch, Main Dish, Salad, Side Dish
Misc Child Friendly, Serve Cold


  • 2 Organic boneless chicken breasts (Butterflied and halved)
  • 8oz Mixed Salad Greens
  • Slices of fresh fruit (Papaya, Mango, Pineapple, Mandarin Oranges)


  • 2 tablespoons Balsamic Vinegar (check labels-see notes)
  • 1 tablespoon Olive Oil
  • 2 cloves Garlic (Minced)


  • 2 tablespoons Dijon Mustard (check labels-see notes)
  • 1/4 cup Olive Oil
  • 3 tablespoons Balsamic Vinegar (check labels-see notes)
  • 3 tablespoons Honey
  • 1/2 teaspoon Black Pepper
  • 2 teaspoons Orange Juice (100% no additives)


Annie's and Heinz both have an SCD legal Dijon Mustard. If you can't find one, just omit it. The Dijon makes this dressing "creamy" without it you will have a yummy "Vinaigrette".

Balsamic Vinegar is only legal if it is aged over 10 years and you check the labels for any sugars. If you can't find Balsamic, used Red Wine Vinegar with a little bit of 100% Grape Juice.

I added both products to The Essentials Shop, that I personally checked out the ingredients. You can probably find the Dijon in your grocery store and the Balsamic at a Health food store if it says "Aged" at least 10 years.


1. Marinade the chicken breasts in the balsamic, oil and garlic. Set in fridge at least an hour before.
2. Start your grill/george foreman/frying pan and start grilling your chicken over low heat.
3. Chop all your fruits and get them ready for your salad.
4. Assemble your dressing using the mustard, oil, vinegar, pepper, OJ and honey, in a glass container. Keep in fridge until ready to use.
5. Flip your chicken when ready. When cooked set aside for at least 10 minutes to cool and let juices set in.
6. Assemble a bed of fresh mixed salad greens on a plate. Add fruit.
7. Slice up chicken in strips and add to salad.
8. Pour dressing over and enjoy!


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