Grilled Pineapple and Chicken Salad Recipe- Tangy Summer Salad
This delicious Grilled Pineapple and Chicken Salad Recipe is a light salad with refreshing ingredients like Pineapple and Arugula leaves tossed with chicken. Serve it with a soup and sandwich for a light summer meal.
The Grilled Pineapple And Chicken Salad Recipe is a delicious, refreshing and a healthy salad not just for summer but for all seasons. This easy salad with pineapples is perfect to make for your guests and serve it along with your other appetizers.
The combination of chicken which is high in protein and fiber rich pineapple along with some fresh greens makes for a healthy appetizer.
Serve the Grilled Pineapple and Chicken Salad along with Vegetarian Mexican Tacos with Baked Beans and Mexican Bean Enchiladas for a complete meal.
If you like Salads, then you must try some of our favorites:
15 M
15 M
30 M
4 Servings
Ingredients
- 1 cup Chicken breasts , chopped
- 2 cups Pineapple , cut into 1 inch strips
- 1 cup Arugula leaves
- 2 Thai Red chilli (Birds Eye Chilli) , finely chopped
- 2 teaspoons Extra Virgin Olive Oil For the dressing
- 1 teaspoon Extra Virgin Olive Oil
- 2 cloves Garlic , crushed
- 1 teaspoon Honey
- 1/4 teaspoon Tabasco sauce
- Salt and Pepper , to taste
How to make Grilled Pineapple and Chicken Salad Recipe- Tangy Summer Salad
To begin making the Grilled Pineapple And Chicken Salad Recipe, first prep all the ingredients and keep them ready.
Heat oil in a grill pan on medium heat. Add a teaspoon of olive oil and roast the chicken on medium heat. Sprinkle some salt and cook until the chicken is done. This will take about 8-10 minutes.
Once the chicken is cooked, transfer it to a bowl and set aside.
Alternatively, if you do not have a grill pan, you can pan roast the chicken in a skillet.
In the same grill pan, heat another teaspoon of olive oil on high heat, and roast the pineapple pieces for 4-5 minutes, until lightly browned and the grill marks appear. Once done, transfer it to the same bowl as the chicken.
Into this bowl of chicken and pineapple, add the bird's eye chilies and mix well.
In another small mixing bowl, combine olive oil, garlic, honey, tabasco sauce, salt and pepper. Whisk them all together and pour it over the chicken and pineapple. Allow the chicken and pineapple to marinate in the dressing for half an hour.
When you are ready to serve, toss in the Arugula leaves along with the Grilled Pineapple and Chicken
Serve the Grilled Pineapple and Chicken Salad along with Vegetarian Mexican Tacos with Baked Beans and Mexican Bean Enchiladas for a complete meal.
Archana Doshi
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"
