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- 1 cucumber, thinly sliced
- ground black pepper
- olive oil
A subtly sweet and spicy dressing adds great flavor to this grilled chicken breast salad. Serve
this tasty salad as a light evening meal that your whole family will enjoy.
Directions
| DRESSING |
- In medium saucepan, whisk together pineapple juice, chili sauce, vinegar, soy sauce. Bring to
a boil, reduce heat to medium and simmer until 1/2 - 3/4 cup remain.
- Transfer to medium bowl, whisk in mustard and sesame oil, allow to cool to room
temperature.
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| CHICKEN |
- Brush both sides of chicken breasts with mixture of tarragon, salt and pepper. Lay breasts
seasoned side down on grill over direct medium heat. Cook for 5-8 minutes, until nicely
browned.
- Sprinkle the rest of the seasoning on top of each breast and turn to finish cooking.
- Cook until no longer pink in the middle, about another 5 minutes.
- Remove to cutting board, let rest for 5 minutes, then cut into bite size chunks.
- In large serving bowl, combine greens, chicken, almonds (or pinenuts), tomato and cucumber.
Drizzle with dressing, toss to evenly coat. Serve immediately.
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