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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Finding foods that my husband will eat is sometimes a challenge. I came up with this salad in an effort to duplicate one of his favorite restaurant dishes. He ate very bite! Ingredients:
3 tablespoons unsweetened pineapple juice |
3 tablespoons soy sauce |
1 tablespoon worcestershire sauce |
1/2 teaspoon garlic powder |
1/4 to 1/2 teaspoon pepper |
2 pounds boneless skinless chicken breasts, julienned |
8 cups torn mixed salad greens |
2 large tomatoes, chopped |
3/4 cup pineapple tidbits |
4 green onions, sliced |
oil and vinegar salad dressing, optional |
Directions:
1. In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once.
2. To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired. Yield: 4 servings.
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