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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is very tasty. I love this and make it often during the summer months when citrus and salad greens are plentiful and good. Very refreshing salad. Enjoy Ingredients:
1 cup fresh pineapple chunks |
2/3 cup canned coconut milk |
1 piece fresh ginger peeled and sliced thin |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
4 boneless skinless chicken breast halves |
2 tablespoons extra virgin olive oil |
1-1/2 tablespoons red wine vinegar |
2 tablespoons pineapple juice |
1 bunch watercress stemmed |
1 bunch dandelion greens stemmed |
Directions:
1. In a blender or food processor fitted with a metal blade combine pineapple, coconut milk, ginger, salt and pepper then process until smooth.
2. Place the chicken breast halves in a single layer in a shallow non-reactive dish and pour the pineapple mixture over them turning to coat evenly.
3. Cover and refrigerate for 3 hours.
4. Remove chicken from the marinade reserving the marinade.
5. Place a sauté pan over medium high heat.
6. Add chicken and cook turning once and brushing with marinade for 10 minutes per side.
7. Transfer chicken to a plate and set aside.
8. In a bowl whisk together the olive oil, vinegar, pineapple juice, salt and pepper.
9. In a large bowl toss the watercress and dandelion greens with the vinaigrette.
10. Divide the greens among 4 plates and top each with a chicken breast.
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