Author Notes
This recipe is refreshing and perfect for spring . The grilled pineapple makes it extra special . —ChowBella76
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Ingredients
- SALAD
-
2 pieces
Grilled Chicken Breast
-
1 tablespoon
Soy Vay Teriyaki Sauce (or your preference)
-
2 cups
Arugula
-
2 cups
Baby Romaine (Chopped)
-
1
Cucumber – Julienned or thinly sliced
-
2
Brown Kumato Tomatoes- or any flavorful tomato Quartered
-
1/3
Red Onion – Thinly Sliced
-
1
Fresh Pineapple cut in to disks (best to use a corer)
-
2 dashes
Seasame Seeds (Optional)
- Dressing
-
1/4 cup
Rice Wine Vinegar
-
2 tablespoons
Soy Sauce
-
1 teaspoon
Sesame Oil
-
2 tablespoons
Peanut or Canola Oil
-
1/2 teaspoon
Ground Mustard
-
1/2 teaspoon
Orange Juice
Directions
-
1. MARINADE CHICKEN WITH SOYVAY OR YOUR FAVORITE TERIYAKI SAUCE FOR ABOUT 2-4 HOURS BEFORE GRILLING
2. PREHEAT THE GRILL
3. PLACE MARINADED CHICKEN TO PREHEATED GRILL AND COOL FOR
ABOUT 5 MINUTES, UNTIL GOLDEN-BROWN ON EACH SIDE.
4. ADD PINEAPPLE SLICES TO THE GRILL BEFORE YOU FLIP THE CHICKEN
TIP: THE BIGGER THE PINEAPPLE SLICE THE EASIER
5. REMOVE CHICKEN FROM GRILL AND LET THE CHICKEN REST FOR 5
MINNUTES MIN BEFORE SLICING
6. CUT GRILLED PINEAPPLE PIECES INTO BITE SIZE CHUNKS
-
PREPARE DRESSING
WHIP ALL INGREDIENTS WITH A WHISK OR FORK AND SET ASIDE
(Rice Wine Vinegar, Soy Sauce, Peanut or Canola Oil, Ground Mustard ,Orange Juice)
-
SALAD PREPARATION ADD REMAINING INGREDIENTS TO A BOWL TOP SALAD TOSS IN DRESSING
TOP WILL SLICED GRILLED CHICKEN AND PINEAPPLE CHUNKS
ADD SEASAME SEEDS FOR PRESENTATION,
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