posted by Linda in MO 07-12-99 2:48 PM
* Exported from MasterCook *
Pineapple Grilled Chicken Salad
Serving Size : 4 Preparation Time :0:00
Categories : Fruit Salad
Vegetable
Amount Measure Ingredient -- Preparation Method
4 boneless, skinless chicken breast halves
1/4 teaspoon lemon-pepper seasoning
1 (15 oz.) can sliced pineapple, packed in juice -- drain and save juice
(reserve 2 T. for the dressing and the rest to pour over the chicken)
3 Tablespoons vegetable oil
2 Tablespoons soy sauce
1 Tablespoon vinegar
1 Tablespoon honey
1/8 teaspoon ground ginger
8 cups assorted vegetables (red leaf lettuce, green onion OR red onion,
sliced carrots, sweet red pepper, fresh broccoli, cucumber, etc.)
salted cashews OR cocktail peanuts OR toasted, slivered almonds -- optional
Rinse chicken and pour pineapple juice over the meat (reserving 2 T. for the dressing).
Prepare all of your vegetables.
Drain meat and sprinkle with lemon-pepper seasoning.
Grill chicken over med-hot heat for 15-18 minutes until juices run clear,
turning once.
Keep warm.
Dressing:
2 T. reserved pineapple juice
oil
soy sauce
vinegar
honey
ginger
Mix well in a jar with tight fitting lid.
Shake well to combine.
Brush some of the dressing on the pineapple rings; grill or broil for about 2 minutes.
Arrange vegetables on serving plates.
Cut chicken into strips and arrange on top on salad with pineapple rings.
Sprinkle with nuts if desired. Serve with remaining dressing.
Source:
"modified from Quick Cooking July/Aug. 99 pg. 21"
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