Grilled Chicken and Pineapple Salad |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a copycat recipe I put together for a salad I ate at The Rivoli in Toronto. The flavours are harmonious and bold, and make your guests go mmmmmmmm . I didn't do this because I just thought of it now, but a minced and seeded Thai red chili would add a nice subtl-ish heat to the dressing. I plated the salads individually. Ingredients:
6 pineapple rings, 1/2 inch thick |
4 boneless skinless chicken breasts |
1/2 cup teriyaki sauce |
1/4 cup water, to thin marinade |
1/4 cup pineapple juice |
1/4 cup fresh lime juice |
1/3 cup walnut oil |
1 tablespoon grated gingerroot |
salt and pepper, to taste |
6 cups gourmet salad greens |
1 red pepper, julienned |
1 cup bean sprouts |
1/2 cup cashews, toasted |
teriyaki sauce, to baste chicken and pinapple |
Directions:
1. Marinate the chicken breasts in teriyaki sauce and water (I included the water to prevent the sugar from blackening too much when grilling the chicken) for at least an hour.
2. Make the salad dressing by whisking together the pineapple juice, lime juice, walnut oil, ginger, salt and pepper.
3. Put aside.
4. Grill the chicken and pineapple until done, basting for the last couple of minutes.
5. Let rest while assembling the rest of the salad, then slice to your liking.
6. Toss together the remaining vegetables with as much of the dressing as you like, and serve with fanned chicken slices on top.
7. I used about half of the dressing, and served extra at the table for anyone who likes more.
8. The ginger and lime juice give it lots of zing, so you don't need too much.
9. Cut the rings in half, arrange among the chicken slices, and sprinkle with the cashews.
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