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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I frequently prepare this fabulous, filling salad for supper. Ingredients:
1 can (8 ounces) unsweetened sliced pineapple |
3 tablespoons canola oil |
2 tablespoons light soy sauce |
1 tablespoon white 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 black 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. In a small bowl, combine the juice; oil, soy sauce, vinegar, honey, ginger and cayenne. 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 a meat thermometer reads 170°. Slice into strips.
3. Grill or broil pineapple, turning to brown both sides, for 2-3 minutes or until heated through. In a large bowl, toss the greens, peppers, mushrooms and onion. Top with chicken and pineapple; or arrange on four plates. Drizzle with remaining dressing. Yield: 4 servings.
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