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Full Online Book HomeLearning KitchenSalads And Dressings - Pineapple Grilled Chicken Salad
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Salads And Dressings - Pineapple Grilled Chicken Salad Post by :MarkoJevtic Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3385

Click below to download : Salads And Dressings - Pineapple Grilled Chicken Salad (Format : PDF)

Salads And Dressings - Pineapple Grilled Chicken Salad

4 boneless, skinless chicken breast halves
1/4 teaspoon lemon-pepper seasoning
1 (15 oz.) can sliced pineapple, packed in juice -- drain and save juice (reserve 2 Tbl. for the dressing and therest to pour over the chicken)
3 Tablespoons vegetable oil
2 Tablespoons soy sauce
1 Tablespoon vinegar
1 Tablespoon honey
1/8 teaspoon ground ginger
8 cups assorted vegetables (red leaf lettuce, green onion or red onion, sliced carrots, sweet red pepper, fresh broccoli, cucumber, etc.)
salted cashews or cocktail peanuts OR toasted, slivered almonds -- optional


Rinse chicken and pour pineapple juice over the meat (reserving 2 Tbl. for the dressing). Prepare all of your vegetables.

Drain meat and sprinkle with lemon-pepper seasoning. Grill chicken over medium-hot heat for 15-18 minutes until juices run clear, turning once. Keep warm.

Meanwhile, make dressing by combining 2 Tbl. reserved pineapple juice, oil, soy sauce, vinegar, honey, and ginger in a jar with tight fitting lid. Shake well to combine. Brush some of the dressing on the pineapple rings; grill or broil for about 2 minutes.

Arrange vegetables on serving plates. Cut chicken into strips and arrange on top of salad with pineapple rings. Sprinkle with nuts if desired. Serve with remaining dressing.

Source: "modified from Quick Cooking July/Aug. 99 pg. 21"
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