Back to Grilled Chicken and Mixed Greens Salad

Print Options


Card Sizes

Grilled Chicken and Mixed Greens Salad Recipe

Grilled Chicken and Mixed Greens Salad Recipe

Finding foods that my husband will eat is sometimes a challenge. I came up with this salad in an effort to duplicate one of his favorite restaurant dishes. He ate very bite!
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min. YIELD:4 servings


  • 3 tablespoons unsweetened pineapple juice
  • 3 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 to 1/2 teaspoon pepper
  • 2 pounds boneless skinless chicken breasts, julienned
  • 8 cups torn mixed salad greens
  • 2 large tomatoes, chopped
  • 3/4 cup pineapple tidbits
  • 4 green onions, sliced
  • Oil and vinegar salad dressing, optional


  • 1. In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once.
  • 2. To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired. Yield: 4 servings.

Nutritional Facts

Diabetic Exchanges: One serving (prepared with low-sodium soy sauce and served without dressing) equals 6 lean meat, 1 vegetable, 1/2 fruit; also, 383 calories, 381 mg sodium, 159 mg cholesterol, 17 gm carbohydrate, 58 protein, 9 gm fat.

Wine Pairings

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.