CooksRecipes Logo

| Home | Cooking Dictionary | Cooking Charts | Tips & How-To's | Holiday Recipes | Video Recipes | Recipe Box |

Family Favorite Recipes Family-Favorite Recipes

Redibase

Mr Espresso Coffee

Subscribe Button

Search for recipes throughout the entire site or select one of the recipe collections from the drop-down menu on the search tool below:

Recipe Collections
Meal Course or Part:
Appetizer & Snack Recipes
Bars & Brownie Recipes
Beverage Recipes
Bread Recipes
Breakfast & Brunch Recipes
Cake & Frosting Recipes
Candy & Fudge Recipes
Cookie Recipes
Dessert Recipes
Pie & Pie Crust Recipes
Salad & Salad Dressings
Sandwich Recipes
Sauces & Condiments
Side Dish Recipes
Soups, Stews & Chili
Entrées:
Beef Recipes
Chicken Recipes
Ground Meat & Sausage Recipes
Lamb Recipes
Pork Recipes
Fish & Seafood Recipes
Turkey Recipes
Veal Recipes
Vegetarian Recipes
Wild Game Recipes
Health & Diet:
Diabetic Recipes
Gluten-Free Recipes
Healthier Recipes
World Cuisine:
Asian Recipes
International Recipes
Italian & Mediterranean Recipes
Mexican & Southwestern Recipes
Specialty Recipes:
BBQ & Grilling Recipes
Family-Favorite Recipes
Holiday Recipes
Pasta Recipes
Pet Food Recipes
Pizza Recipes
Pumpkin Recipes

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
  1. 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.
  2. 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.
  3. 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.
  4. 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.

Recipe Reviews:

Rate and submit your comments about this recipe below.

loading
 
 
 

 
All fields are mandatory!

Select your rating:           

 

 

characters left

Powered by Citricle


| CooksRecipes.com | Cooking Dictionary | Cooking Charts | How-To's and Tips | Video Recipes | Site Map | About Us | Contact Us |

Copyright © 1999 - 2013 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy |