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Spicy Grilled Chicken Salad

Total Time

Prep/Total Time: 30 min.


4 servings

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.


  • 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.

Nutrition Facts

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

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