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Spicy Grilled Chicken Salad Recipe

Spicy Grilled Chicken Salad Recipe

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.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutritional Facts

1 cup: 323 calories, 14g fat (0g saturated fat), 73mg cholesterol, 659mg sodium, 21g carbohydrate (0g sugars, 0g fiber), 29g protein Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fruit, 1 fat.

Reviews for Spicy Grilled Chicken Salad

Sort By :
MY REVIEW
ejt325 22569
Reviewed Oct. 24, 2014

"I BBQ'd the red pepper with the pineapple. It was great!"

MY REVIEW
bmlink627 22561
Reviewed May. 31, 2014

"I marinated the chicken in a little bit of the dressing for an hour and it really enhanced the flavor. This was a very tasty! I will be making this again."

MY REVIEW
fredaevans 21102
Reviewed May. 12, 2012

"There will be no left-overs.

;>)"

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Wine Pairings

Light-Bodied White Wine

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