Spicy Grilled Chicken Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. Ingredients:
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 |
Directions:
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. Yield: 4 servings.
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