Grilled Chicken And Pineapple Salad Recipes

GRILLED CHICKEN WITH CHARRED PINEAPPLE SALAD

Steps:

• Combine the oregano in a bowl with 1 to 2 tablespoons of oil, then season with sea salt and black pepper.
• Use a sharp knife to slice into the chicken breasts, then open each one out flat like a book to butterfly. Place in the bowl with the herby oil, turning until well coated, then leave to one side.
• Cook the quinoa according to the packet instructions, then drain and set aside.
• For the dressing, peel and destone the avocado half, then scoop the flesh into a blender. Add half the coriander (stalks and all) and the jalapeños, along with a splash of the pickling liquid and the juice of 1½ limes. Blitz until smooth, adding a splash of oil, if needed. Stir through the quinoa.
• Finely shred the cabbage, pick the remaining coriander leaves, then toss with the salad leaves.
• Place a griddle pan over a high heat. Peel the pineapple, remove and discard any core, then chop into 4. Place on the hot griddle pan for a few minutes on each side, or until charred, and transfer to a chopping board.
• In the same pan, griddle the chicken for 5 minutes on each side, or until charred and cooked through, then remove from the pan and leave to rest on the board for a few minutes.
• Chop the griddled pineapple into bite-sized chunks, then slice the chicken into thin strips. Deseed and finely chop the chilli.
• Divide the yoghurt between four plates, then top with the chicken, adding the pineapple on one side and the dressed quinoa on the other. Toss the leaves and cabbage with the juice of the remaining lime half and a little salt and pepper, plus the chopped chilli. Divide between the plates, then serve.

GRILLED CHICKEN AND PINEAPPLE SALAD

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.

GRILLED PINEAPPLE AND CHICKEN SALAD

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 CHICKEN SALAD WITH PINEAPPLE

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.

GRILLED CHICKEN AND PINEAPPLE SALAD

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.

GRILLED CHICKEN & PINEAPPLE SALAD WITH PINEAPPLE-SERRANO DRESSING

Steps:

• Heat grill to medium heat.
• Grill chicken 5 to 7 min. on each side or until done (165°F). Meanwhile, grill pineapple slices and chile 8 to 10 min. or until tender, turning occasionally.
• Cut pineapple into 1/2-inch chunks. Blend dressing, 2/3 cup pineapple chunks and chile in blender until smooth. Cut chicken into strips.
• Combine chicken, dressing mixture, remaining pineapple chunks and all remaining ingredients except lime juice. Drizzle with lime juice.

GRILLED PINEAPPLE SALAD

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.