Grilled Chicken and Pineapple Salad

Ingredients

  • ½ cup
  • 1
  • grated
  • 1 tablespoon
  • gingerroot
  • 1 tablespoon
  • 1/3 cup
  • + 45 more ingredients
    • 1/3 cup
    • ¼ cup
    • ¼ cup
    • ¼ cup
    • ½ cup
    • ½ cup
    • 1 cup
    • 1 cup
    • ¼ cup
    • ¼ cup
    • teriyaki sauce, to baste chicken and pinapple
    • cashews, toasted
    • cashews, toasted
    • bean sprouts
    • bean sprouts
    • red pepper, julienned
    • red pepper, julienned
    • gourmet salad greens
    • walnut oil
    • walnut oil
    • fresh lime juice
    • fresh lime juice
    • pineapple juice
    • water, to thin marinade
    • 1
    • 6 cups
    • grated
    • pineapple juice
    • ¼ cup
    • water, to thin marinade
    • teriyaki sauce
    • salt and pepper, to taste
    • gourmet salad greens
    • 6 cups
    • gingerroot
    • teriyaki sauce
    • ½ cup
    • boneless skinless chicken breasts
    • 4
    • boneless skinless chicken breasts
    • 4
    • pineapple rings, ½ inch thick
    • 6
    • pineapple rings, ½ inch thick
    • 6

1 Marinate the chicken breasts in teriyaki sauce and water (I included the water to prevent the sugar from blackening too much when grilling the chicken) for at least an hour. 2 Make the salad dressing by whisking together the pineapple juice, lime juice, walnut oil, ginger, salt and pepper. 3 ...

View full recipe at SpringPad

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