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!
Recommended: 52 Date Night Dinners
VERIFIED BY Taste of Home Test Kitchen
- 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.
Originally published as Grilled Chicken Salad in Country Chicken Cookbook 1995, p15
Reviews forGrilled Chicken and Mixed Greens Salad
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review