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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!
  • Total Time
    Prep: 10 min. + marinating Grill: 10 min.
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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.
Nutrition 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.

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Reviews

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Average Rating:
  • SILMIR
    Mar 27, 2013

    This was delicious!

  • fishtrap515
    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!