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A tasty pineapple soy marinade does double
duty in this tasty version of a grilled chicken salad.
Grilled Chicken Salad
- 2 tablespoons coarse brown mustard
2/3 cup pineapple juice
3 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon honey
- 1 1/2 pounds broiler-fryer chicken tenders
1 bunch leaf lettuce
1 can (14 ounces) pineapple tidbits
3 Anaheim peppers, sliced in rings
1 small onion, sliced in rings
1/2 cup almond slices, toasted
1/4 cup sesame seeds, toasted
- In saucepan, place mustard and stir in
pineapple juice slowly to prevent lumping. Add soy sauce, vinegar
and honey; place over high heat and bring to a boil.
- Place chicken in a bowl and pour over
warm sauce; cover and refrigerate at least 1 hour. Remove chicken
from marinade. Place marinade in small saucepan and boil 3 minutes.
- Place chicken on prepared grill (or broiler
rack) about 6-inches from heat. Cook, turning and basting with
boiled marinade, about 6 minutes or until fork can be inserted
in chicken with ease.
- To assemble salad, arrange lettuce on
a plate; then add pineapple, pepper rings and onions. Sprinkle
with almonds and sesame seeds. Top with chicken tenders and spoon
remaining marinade over all.
Makes 6 servings.
Recipe provided courtesy of the National
Chicken Council. Used with permission.
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