This is one of my family's favorite summer dishes. The kids love this filling salad's sweet dressing. While the chicken is grilling.You can also put it on a roll of your choosing to make a great picnic lunch! It is also great for parties or luncheons. This recipe is sure to please when nothing else sounds good. It's very filling also.
100% would make again
This recipe is:
Quick
4 Servings
Prep/Total Time: 30 min.
Ingredients
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon lemon-pepper seasoning
1 can (8 ounces) unsweetened sliced pineapple
3 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon vinegar
1 tablespoon honey
1/4 teaspoon ground ginger
8 cups assorted vegetables (lettuce, red onion, carrots, sweet red pepper and broccoli)
Salted peanuts, optional
Directions
- Sprinkle chicken with lemon-pepper. Grill over medium-hot heat or broil 4-6 in. from the heat for 15-18 minutes or until juices run clear, turning once. Set aside and keep warm.
- Drain pineapple, reserving 2 tablespoons juice (discard remaining juice or save for another use); set pineapple aside.
- In a jar with a tight-fitting lid, combine oil, soy sauce, vinegar, honey, ginger and reserved pineapple juice; shake well.
- Brush some of the dressing over pineapple; grill or broil for 2 minutes. Cut chicken into strips. Arrange vegetables on serving plates; top with pineapple and chicken. Sprinkle with peanuts if desired. Serve with remaining dressing. Yield: 4 servings.
Nutrition Facts:
- 1 serving (1 each) equals 212 calories, 11 g fat (2 g saturated fat), 16 mg cholesterol, 546 mg sodium, 19 g carbohydrate, 5 g fiber, 11 g protein.
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