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Thursday, August 26, 2010

Grilled Szechuan Chicken Salad

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

Seasoned pepper

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.

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