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:
Cuisine: Continental
Course: Appetizer
Diet: High Protein Non Vegetarian
Equipments Used: Preethi Blue Leaf Mixer Grinder, Glass Mixing Bowl, Cast Iron Grill Pan
Cooks in 15 M
Total in 30 M
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.