 | | 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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Prep Time: 20 minutes
Cook Time: 15 minutes
Container: Medium saucepan, Large serving bowl, Medium 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 |
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