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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


  • 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


  • 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

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.

Reviews for Spicy Grilled Chicken Salad

Sort By :
Reviewed Oct. 24, 2014

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

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."

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.