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Grilled Chicken and Mixed Greens Salad

 Grilled Chicken and Mixed Greens Salad
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!
4 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 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


  • 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.
  • To serve, arrange greens on four serving plates; top with tomatoes,
  • pineapple, onions and warm chicken. Drizzle with dressing if
  • desired. Yield: 4 servings.

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Grilled Chicken and Mixed Greens Salad (continued)

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: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.