This is a hearty main dish salad perfect on a hot night. Serve with fresh iced tea or a refreshing white wine spritzer.
1 pound boneless, skineless chicken breasts
1 can (8 ounces) pineapple slices
3 tbsp. vegetable oil
2 tbsp. soy sauce
2 tbsp. reserved pineapple juice
1 tbsp. vinegar
1 tbsp. honey
1/4 tsp. ground ginger
Mixed greens (lettuce, red onion, grated carrots, red pepper and broccoli)
1. Lightly sprinkle chicken breasts with seasoned pepper. Grill; slice into strips.
2. Reserve 2 tbsp. juice from pineapple. In a covered jar, combine vegetable oil, soy sauce, pineapple juice, vinegar, honey and ginger. Shake well.
3. Brush pineapple slices with dressing; grill 2 to 3 minutes.
4. Arrange chicken and pineapple over lettuce and vegetables. Sprinkle with peanuts. Top with salad dressing. Yield: 4 servings.