Sweet-N-Spicy Grilled Chicken Salad Recipe

rate this recipe Rate this recipe

A subtly sweet and spicy dressing adds great flavor to this grilled chicken breast salad.

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.

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.

Container: Medium saucepan, Large serving bowl, Medium Bowl

Prep Time: 20 minutes

Cook Time: 15 minutes

Serving Description: 1 bowl

Ingredients

		DRESSING
-		3/4 cup pineapple juice
-		2 tablespoons thai style chili sauce
-		2 tablespoons white wine vinegar
-		1 tablespoon soy sauce
-		1 tablespoon Dijon mustard
-		1 teaspoon sesame oil
		CHICKEN AND MAIN INGREDIENTS
-		1/2 cup sliced almonds, toasted (or pinenuts)
-		1 tomato, cut up, or grape tomatoes
-		4 boneless, skinless chicken breasts, about 6 oz. ea.
-		1 1/2 tablespoons fresh tarragon, chopped
-		2 teaspoons kosher salt
-		4 cups mixed greens
-		1 cucumber, thinly sliced
		ground black pepper
		olive oil