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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.