Grilled Hula Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 12 |
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I cook the chicken / pineapple on our “George Hamilton” grill (what we call our Hamilton Beach “George Foreman-type ” grill.) You could also use your broiler instead. You only lose the lovely grill marks on the pineapple and chicken. Aloha Ingredients:
4 boneless skinless chicken breasts |
1/4 medium pineapple, cored |
4 cups baby spinach |
2 cups alfalfa sprouts |
1 cup jicama, peeled and cut into matchstick size strips (julienne) |
1 cup carrot, peeled and cut into matchstick size strips (julienne) |
6 ounces fat free greek yogurt |
2 tablespoons pineapple juice |
1/2 teaspoon curry powder |
1 dash pepper |
Directions:
1. Stir together yogurt, juice, curry powder & pepper. Refrigerate.
2. Spray unheated grill with cooking spray.
3. Arrange chicken on grill. Grill 6 minute Turn chicken.
4. Cut one, 1/2” thick, slice (ring) of pineapple (for garnish). Cut remaining pineapple into 1” thick slices.
5. Add pineapple to grill. Grill 6-9 min more or til chicken is cooked through. Turn pineapple once during grilling.
6. Line 4 salad plates with baby spinach leaves.
7. Cut grilled chicken into bite size pieces. Cut the 1 “ thick grilled pineapple slices into chunks (6-8 chunks per slice).
8. Gently mix chicken, pineapple chunks, carrot, jicama & yogurt mixture til well combined.
9. Mound 1/4 of salad atop spinach on each plate. Place a ring of sprouts around base of salad mounds.
10. Cut four, 1 1/2 inch diameter, flower shapes from the 1/2 “ thick grilled pineapple slice. Using knife tip or skewer point, poke hole through center of each pineappple flower .
11. Garnish top of each salad mound with one pineapple flower .
12. Insert 2 carrot strips and 1 jimica strip into salad through center of each pineapple flower garnish (stamen)
13. Split 4 spinach leaves lengthwise. Insert two spinach pieces under side(s) of each pineapple flower (leaves).
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