posted by Linda in MO 07-12-99 2:48 PM
Pineapple Grilled Chicken Salad
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.
Meanwhile, make dressing by combining 2 T. reserved pineapple juice, oil, soy sauce, vinegar, honey, and ginger 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.
Serves 4.
Source:
modified from Quick Cooking July/Aug. 99 pg. 21