Sweet-N-Spicy Grilled Chicken Salad Recipe

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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.
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Servings: 1 bowl
  • 3/4 pineapple juice
  • 2 thai style chili sauce
  • 2 white wine vinegar
  • 1 soy sauce
  • 1 Dijon mustard
  • 1 sesame oil
  • 1/2 sliced almonds, toasted (or pinenuts)
  • 1 tomato, cut up, or grape tomatoes
  • 4 boneless, skinless chicken breasts, about 6 oz. ea.
  • 1 1/2 fresh tarragon, chopped
  • 2 kosher salt
  • 4 mixed greens
  • 1 cucumber, thinly sliced
  • ground black pepper
  • olive oil
Container: Medium saucepan, Large serving bowl, Medium Bowl
  • 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.
  • 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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