Grilled Pineapple and Chicken Salad Recipe- Tangy Summer Salad
A high protein Continental recipe with chicken breasts - chopped, pineapple - cut into 1 inch strips, arugula leaves. Ready in 30 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
14 steps- 1
To begin making the Grilled Pineapple And Chicken Salad Recipe, first prep all the ingredients and keep them ready
chicken breasts - chopped(1 cup)pineapple - cut into 1 inch strips(2 cups) - 2
Heat oil in a grill pan on medium heat
- 3
Add a teaspoon of olive oil and roast the chicken on medium heat
chicken breasts - chopped(1 cup)teaspoons extra virgin olive oil(2)extra virgin olive oil(1 teaspoon) - 4
Sprinkle some salt and cook until the chicken is done
chicken breasts - chopped(1 cup)salt and pepper - to taste - 5
This will take about 8-10 minutes
- 6
Once the chicken is cooked, transfer it to a bowl and set aside
chicken breasts - chopped(1 cup) - 7
Alternatively, if you do not have a grill pan, you can pan roast the chicken in a skillet
chicken breasts - chopped(1 cup) - 8
In the same grill pan, heat another teaspoon of olive oil on high heat, and roast the pineapple pieces for 4-5 minutes, until lightly browned and the grill marks appear
pineapple - cut into 1 inch strips(2 cups)teaspoons extra virgin olive oil(2)extra virgin olive oil(1 teaspoon) - 9
Once done, transfer it to the same bowl as the chicken
chicken breasts - chopped(1 cup) - 10
Into this bowl of chicken and pineapple, add the bird's eye chilies and mix well
chicken breasts - chopped(1 cup)pineapple - cut into 1 inch strips(2 cups) - 11
For the DressingIn another small mixing bowl, combine olive oil, garlic, honey, tabasco sauce, salt and pepper
teaspoons extra virgin olive oil(2)extra virgin olive oil(1 teaspoon)cloves garlic - crushed(2)honey(1 teaspoon)tabasco original - hot sauce(1/4 teaspoon)salt and pepper - to taste - 12
Whisk them all together and pour it over the chicken and pineapple
chicken breasts - chopped(1 cup)pineapple - cut into 1 inch strips(2 cups) - 13
Allow the chicken and pineapple to marinate in the dressing for half an hour
chicken breasts - chopped(1 cup)pineapple - cut into 1 inch strips(2 cups) - 14
When you are ready to serve, toss in the Arugula leaves along with the Grilled Pineapple and ChickenServe the Grilled Pineapple and Chicken Salad along with Vegetarian Mexican Tacos with Baked Beans and Mexican Bean Enchiladas for a complete meal
chicken breasts - chopped(1 cup)pineapple - cut into 1 inch strips(2 cups)arugula leaves(1 cup)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Grilled Pineapple and Chicken Salad Recipe- Tangy Summer Salad
A high protein Continental recipe with chicken breasts - chopped, pineapple - cut into 1 inch strips, arugula leaves. Ready in 30 min, serves 4.
Curated byLucas Dubois🇫🇷
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
14 steps- 1
To begin making the Grilled Pineapple And Chicken Salad Recipe, first prep all the ingredients and keep them ready
chicken breasts - chopped(1 cup)pineapple - cut into 1 inch strips(2 cups) - 2
Heat oil in a grill pan on medium heat
- 3
Add a teaspoon of olive oil and roast the chicken on medium heat
chicken breasts - chopped(1 cup)teaspoons extra virgin olive oil(2)extra virgin olive oil(1 teaspoon) - 4
Sprinkle some salt and cook until the chicken is done
chicken breasts - chopped(1 cup)salt and pepper - to taste - 5
This will take about 8-10 minutes
- 6
Once the chicken is cooked, transfer it to a bowl and set aside
chicken breasts - chopped(1 cup) - 7
Alternatively, if you do not have a grill pan, you can pan roast the chicken in a skillet
chicken breasts - chopped(1 cup) - 8
In the same grill pan, heat another teaspoon of olive oil on high heat, and roast the pineapple pieces for 4-5 minutes, until lightly browned and the grill marks appear
pineapple - cut into 1 inch strips(2 cups)teaspoons extra virgin olive oil(2)extra virgin olive oil(1 teaspoon) - 9
Once done, transfer it to the same bowl as the chicken
chicken breasts - chopped(1 cup) - 10
Into this bowl of chicken and pineapple, add the bird's eye chilies and mix well
chicken breasts - chopped(1 cup)pineapple - cut into 1 inch strips(2 cups) - 11
For the DressingIn another small mixing bowl, combine olive oil, garlic, honey, tabasco sauce, salt and pepper
teaspoons extra virgin olive oil(2)extra virgin olive oil(1 teaspoon)cloves garlic - crushed(2)honey(1 teaspoon)tabasco original - hot sauce(1/4 teaspoon)salt and pepper - to taste - 12
Whisk them all together and pour it over the chicken and pineapple
chicken breasts - chopped(1 cup)pineapple - cut into 1 inch strips(2 cups) - 13
Allow the chicken and pineapple to marinate in the dressing for half an hour
chicken breasts - chopped(1 cup)pineapple - cut into 1 inch strips(2 cups) - 14
When you are ready to serve, toss in the Arugula leaves along with the Grilled Pineapple and ChickenServe the Grilled Pineapple and Chicken Salad along with Vegetarian Mexican Tacos with Baked Beans and Mexican Bean Enchiladas for a complete meal
chicken breasts - chopped(1 cup)pineapple - cut into 1 inch strips(2 cups)arugula leaves(1 cup)
Rate this recipe
