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Grilled Chicken Salad

Grilled Chicken Salad
I frequently prepare this fabulous, filling salad for supper.
4 ServingsPrep/Total Time: 30 min.

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,
© Taste of Home 2013

2 of 2

Grilled Chicken Salad (continued)

Directions (continued)

  • peppers, mushrooms and onion. Top with chicken and pineapple; or
  • arrange on four plates. Drizzle with remaining dressing. Yield: 4
  • servings.
Nutrition 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013