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Spicy Grilled Chicken Salad Recipe

Photo by: Taste of Home

After working in the garden all day, I don't feel much like spending hours in the kitchen. So I'll frequently prepare this fabulous, filling salad for supper.

This recipe is:

Healthy

Quick

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4 Servings
Prep/Total Time: 30 min.

Ingredients

1 can (8 ounces) sliced pineapple
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon cider 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 seasoned 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. Set pineapple slices aside. In a jar with tight-fitting lid, combine the juice, oil, soy sauce, vinegar, honey, ginger and cayenne; shake well. 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 juices run clear. Cut into strips.
Grill or broil pineapple for 2-3 minutes, turning often until browned. To serve, place the greens, peppers, mushrooms and onion in a large bowl; top with chicken and pineapple. Drizzle with remaining dressing. Yield: 4 servings.

Diabetic Exchanges: One serving (prepared with unsweetened pineapple and low-sodium soy sauce and served with 2 tablespoons dressing) equals 3 lean meat, 2 vegetable, 1 fat, 1 fruit; also, 323 calories, 659 mg sodium, 73 mg cholesterol, 21 gm carbohydrate, 29 gm protein, 14 gm fat.

Spicy Grilled Chicken Salad published in Home-Style Soups, Salad and Sandwiches Cookbook , p47

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