GRILLED CHICKEN & PINEAPPLE SALAD
Pineapple slices and fresh lime juice add sweet and citrusy appeal to this weeknight-quick Grilled Chicken & Fruit Salad.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium heat.
- Mix dressing, cilantro, lime zest and juice until blended.
- Grill chicken 6 to 8 min. on each side or until done (165°F). Meanwhile, grill pineapple 2 to 3 min. on each side or until heated through and lightly browned.
- Cut chicken into thin slices and pineapple into bite-size chunks. Cover platter with salad greens; top with chicken and pineapple. Drizzle with dressing mixture just before serving.
Nutrition Facts : Calories 230, Fat 4 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 25 g
GRILLED PINEAPPLE AND CHICKEN SALAD
Provided by Emeril Lagasse
Categories main-dish
Time 1h35m
Yield 6 to 8 servings (2 generous quarts)
Number Of Ingredients 14
Steps:
- Preheat the grill. Season the chicken with salt, pepper, and 1 1/2 tablespoons of olive oil. Place the chicken on the grill and cook for about 4 minutes on each side, or until cooked through and nicely marked by the grill. Brush the pineapple slices with the remaining olive oil and season lightly with salt and pepper. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side, or until the fruit is slightly softened and nicely marked by the grill. Remove from the grill and cool. Reserve 4 slices of the pineapple and dice the rest of the fruit. Dice the cooled chicken. In the bowl of a food processor, add the 4 reserved slices of fruit. Process until mostly smooth. While the processor is still running, add the walnut oil in a steady stream until combined and emulsified. Stir in the chervil and season the vinaigrette with salt and pepper. In a mixing bowl, toss the diced chicken, pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and refrigerate for 1 hour.
- Heat the vegetable oil in a non-reactive and heavy-bottomed pot until 350 degrees F. Add wontons slowly to prevent the oil from bubbling over. Fry the wontons for 30 seconds or until crispy. Drain on paper towels and season with salt and sesame oil.
- Serve chicken salad on top of Bibb lettuce leaves and garnish with chopped parsley and fried wontons.
GRILLED PINEAPPLE SALAD
Sweet and savory come together beautifully in this salad of marinated grilled chicken and pineapple on a healthy bed of baby spinach. We never have leftovers and everyone who eats it wants the recipe! Use fresh pineapple and rosemary; it makes the dish.
Provided by S-Zirl
Categories Salad
Time 3h25m
Yield 8
Number Of Ingredients 14
Steps:
- Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
- Preheat outdoor grill for medium-high heat and lightly oil the grate.
- Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
- Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces.
- Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.
Nutrition Facts : Calories 437.5 calories, Carbohydrate 52.1 g, Cholesterol 68.3 mg, Fat 13.1 g, Fiber 3.7 g, Protein 27.1 g, SaturatedFat 2.2 g, Sodium 706.4 mg, Sugar 39.9 g
GRILLED CHICKEN AND PINEAPPLE SALAD
I frequently prepare this fabulous, filling salad for supper.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- 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. , Sprinkle both sides of chicken with pepper; grill or broil for 4-5 minutes on each side or until a thermometer reads 170°. Slice into strips. , 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.
Nutrition Facts : Calories 331 calories, Fat 12g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 551mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges
GRILLED CHICKEN SALAD WITH PINEAPPLE
With sizzling temperatures and sticky summer nights, salads are a refreshing dinner choice to keep the kitchen and the family cool. But what can really make your temperature rise is trying to convince the kids to eat their veggies. Don't sweat it-transforming traditional, bland leafy sides into a main attraction can be easy.
Provided by Mary Jenny
Categories Meat
Time 1h19m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Marinate chicken breast strips in 1 cup (250mL) VH Honey Garlic Sauce for 1 hour.
- Spray grill with PAM Grilling Spray, heat grill and grill chicken over medium high heat until cooked through, about 7 minutes.
- In a large bowl place pineapple, red onion and greens. Just before serving toss with dressing, put salad onto individual plates and top with equal amounts of grilled chicken.
Nutrition Facts : Calories 356.4, Fat 15.8, SaturatedFat 4.5, Cholesterol 109, Sodium 108.7, Carbohydrate 16.5, Fiber 1, Sugar 14.8, Protein 36
GRILLED CHICKEN AND PINEAPPLE SALAD
Provided by Marian Burros
Categories dinner, salads and dressings, main course
Time 35m
Yield 2 servings
Number Of Ingredients 14
Steps:
- If using a broiler, turn it on.
- For the pasta, bring water to boil in a covered pot.
- Wash, trim and chop fennel finely and place in large serving bowl.
- Cut pineapple into small pieces. You will need about 3/4 of the pineapple to make 1 1/2 cups. Add to fennel.
- If using a stove-top grill, prepare. Grill or broil chicken until it is brown on both sides, about 10 minutes, depending on thickness of pieces.
- Cook pasta according to package directions.
- Cut up olives and grate onion; add to bowl along with anchovy paste, mustards, Worcestershire sauce, yogurt and vinegar.
- Wash, trim and dry arugula.
- When chicken is cooked, remove and cut into julienne strips; add to bowl.
- Drain pasta and add to bowl. Season with pepper.
- Arrange arugula on two serving plates and top with chicken salad. Add two slices of crusty French or Italian bread.
Nutrition Facts : @context http, Calories 818, UnsaturatedFat 14 grams, Carbohydrate 111 grams, Fat 22 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 6 grams, Sodium 486 milligrams, Sugar 21 grams, TransFat 0 grams
GRILLED CHICKEN AND PINEAPPLE SALAD
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.
Provided by Pippy
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- 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.
- Make the salad dressing by whisking together the pineapple juice, lime juice, walnut oil, ginger, salt and pepper.
- Put aside.
- Grill the chicken and pineapple until done, basting for the last couple of minutes.
- Let rest while assembling the rest of the salad, then slice to your liking.
- Toss together the remaining vegetables with as much of the dressing as you like, and serve with fanned chicken slices on top.
- I used about half of the dressing, and served extra at the table for anyone who likes more.
- The ginger and lime juice give it lots of zing, so you don't need too much.
- Cut the rings in half, arrange among the chicken slices, and sprinkle with the cashews.
Nutrition Facts : Calories 508.1, Fat 27.9, SaturatedFat 3.7, Cholesterol 68.4, Sodium 1570.7, Carbohydrate 34.2, Fiber 3.5, Sugar 21.4, Protein 33.9
PINEAPPLE GRILLED CHICKEN RECIPE
This chicken is so juicy and the marinade only has a few simple ingredients that you probably have on hand!
Provided by Contributor
Categories Main Course
Time 4h10m
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine soda, pineapple, soy sauce and brown sugar. Mix until sugar dissolves.
- Add chicken to marinade.
- Cover and refrigerate for at least 4 hours or overnight.
- Remove chicken from fridge and preheat grill to medium high heat.
- Grill the chicken for a couple of minutes on each side, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.
Nutrition Facts : Calories 305 kcal, Carbohydrate 28 g, Protein 25 g, Fat 11 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 72 mg, Sodium 403 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
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