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Pineapple Chicken Salad Recipe

Photo by: Taste of Home

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This is one of my family's favorite summer dishes. Our kids love this filling salad's sweet dressing. While the chicken is grilling, I prepare the dressing and vegetables.—Stephanie Moon-Martin, Bremerton, Washington

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4 Servings
Prep/Total Time: 30 min.

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon lemon-pepper seasoning
1 can (8 ounces) unsweetened sliced pineapple
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon honey
1/4 teaspoon ground ginger
8 cups assorted vegetables (lettuce, red onion, carrots, sweet red pepper and broccoli)
Salted peanuts, optional

Directions

Sprinkle chicken with lemon-pepper. Grill over medium-hot heat or broil 4-6 in. from the heat for 15-18 minutes or until juices run clear, turning once. Set aside and keep warm. Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use); set pineapple aside. In a jar with a tight-fitting lid, combine oil, soy sauce, vinegar, honey, ginger and reserved pineapple juice; shake well. Brush some of the dressing over pineapple; grill or broil for 2 minutes. Cut chicken into strips. Arrange vegetables on serving plates; top with pineapple and chicken. Sprinkle with peanuts if desired. Serve with remaining dressing. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 212 calories, 11 g fat (2 g saturated fat), 16 mg cholesterol, 546 mg sodium, 19 g carbohydrate, 5 g fiber, 11 g protein.

Pineapple Chicken Salad published in Quick Cooking July/August 1999, p21