Grilled Chicken Salad Recipe

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I frequently prepare this fabulous, filling salad for supper.

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Diabetic Friendly

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Grilled Chicken Salad Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1 can (8 ounces) unsweetened sliced pineapple
3 tablespoons canola oil
2 tablespoons light soy sauce
1 tablespoon white vinegar
1 tablespoon honey
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breast halves (1 pound)
1/2 to 1 teaspoon black pepper
5 cups torn salad greens
1 small green pepper, julienned
1 small sweet red pepper, julienned
1 cup sliced fresh mushrooms
1 small onion, sliced into rings

Directions

Drain pineapple, reserving 2 tablespoons juice. In a small bowl, combine the juice; oil, soy sauce, vinegar, honey, ginger and cayenne. Brush some over pineapple slices; set aside.
Sprinkle both sides of chicken with pepper; grill or broil for 4-5 minutes on each side or until a meat thermometer reads 170°. Slice into strips.
Grill or broil pineapple, turning to brown both sides, for 2-3 minutes or until heated through. In a large bowl, toss the greens, peppers, mushrooms and onion. Top with chicken and pineapple; or arrange on four plates. Drizzle with remaining dressing. Yield: 4 servings.

Nutritional Facts 1/4 recipe equals 331 calories, 12 g fat (0 saturated fat), 66 mg cholesterol, 551 mg sodium, 27 g carbohydrate, 4 g fiber, 30 g protein. Diabetic Exchanges: 3-1/2 lean meat, 2-1/2 vegetable.

Originally published as Grilled Chicken Salad in Taste of Home's Down-Home Diabetic Cookbook Annual 2000, p42