Grilled Chicken and Mixed Greens Salad Recipe

5 2 2
Grilled Chicken and Mixed Greens Salad Recipe
Grilled Chicken and Mixed Greens Salad Recipe photo by Taste of Home
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Grilled Chicken and Mixed Greens Salad Recipe

Read Reviews
5 2 2
Publisher Photo
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!
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 1 can (8 ounces) pineapple tidbits
  • 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 salad greens
  • 2 large tomatoes, chopped
  • 4 green onions, sliced
  • Vinegar and oil salad dressing, optional

Directions

Drain pineapple, reserving juice; set pineapple aside. In a glass bowl, combine juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; toss to coat. Cover and chill for 2-6 hours. Grill or broil chicken strips, turning to brown both sides, for 8-10 minutes or until juices run clear. To serve, line four plates with greens; arrange tomatoes, onions, pineapple and warm chicken over greens. Drizzle with dressing if desired. Yield: 4 servings.
Originally published as Grilled Chicken Salad in Country Chicken Cookbook 1995, p15

Nutritional Facts

1 cup: 383 calories, 9g fat (0 saturated fat), 159mg cholesterol, 381mg sodium, 17g carbohydrate (0 sugars, 0 fiber), 58g protein. Diabetic Exchanges: 6 lean meat, 1 vegetable, 1/2 fruit.

  • 1 can (8 ounces) pineapple tidbits
  • 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 salad greens
  • 2 large tomatoes, chopped
  • 4 green onions, sliced
  • Vinegar and oil salad dressing, optional
  1. Drain pineapple, reserving juice; set pineapple aside. In a glass bowl, combine juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; toss to coat. Cover and chill for 2-6 hours. Grill or broil chicken strips, turning to brown both sides, for 8-10 minutes or until juices run clear. To serve, line four plates with greens; arrange tomatoes, onions, pineapple and warm chicken over greens. Drizzle with dressing if desired. Yield: 4 servings.
Originally published as Grilled Chicken Salad in Country Chicken Cookbook 1995, p15

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SILMIR User ID: 7200365 19829
Reviewed Mar. 27, 2013

"This was delicious!"

MY REVIEW
fishtrap515 User ID: 1304335 18058
Reviewed Mar. 31, 2011

"The marinade made the chicken very moist and gave it wonderful flavor. With the pineapples in the salad it didn't need any dressing!"

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