Grilled chicken breasts, pineapple slices,romaine lettuce, red kidney beans and cherry tomatoes all paired with a mayo-honey dressing! The chicken starts out with a milk and oil marinade, then grilled in a grill pan. The favorite part of this salad is when the grilled chicken, pineapple and mayo- honey combine together on my tongue. Yes, a huge hit!!

Grilled Chicken and Pineapple Salad

A salad I served to friends a few days ago and got rave reviews, but was so busy playing hostess that I missed taking pictures of the beauty! Today when my son asked me to make it one more time, I promised myself to take pictures and post it here for you all to enjoy it! If you are feeding a crowd, you might need to double the quantity.

Skip the ready made supermarket dressings and flavor it up with a simple mayo-honey-cumin dressing! I even love to bulk it up with a dash of cayenne for a more zingy flavor – you will love, it is simple and delicious too!

 Protein packed, colorful, healthy, scrumptious and hearty enough to make it a meal in itself !! A great salad for your summer gatherings and will definitely be added to your salad repertoire. Enjoy!!

• If you are following a gluten-free diet, make sure to use a gluten-free mayonnaise.
• Cumin powder adds such a subtle flavor to the dressing.

PIN IT NOW

Chop the romaine lettuce and add to a large serving dish. Neatly arrange the drained beans, cherry tomatoes, grilled chicken and pineapple slices. Or simply mix them randomly. The mayo-honey dressing is phenomenal with the grilled chicken and pineapple!!

Ingredients:

• 1 kg. /2 lbs. 4 oz. chicken breasts
• 800g. / 28 oz. canned pineapple slices, drained
• 400g. /14 oz. canned red beans, drained
• 2 cups cherry tomatoes, halved or whole
• 1 head romaine lettuce, or your favorite lettuce
• 1 teaspoon salt

For the marinade:

• ¾ cup canola oil
• ¾ cup milk
• A pinch salt
• A dash of black pepper

For the dressing:

• 1 cup mayonnaise (use a good quality)
• ½ cup water
• 3 tablespoons honey
• ½ teaspoon cumin powder
• A dash of cayenne powder, optional, but adds flavor
• A pinch of salt

Directions:

1. In a large ceramic bowl, combine the milk and oil; season with salt and pepper. Add the  chicken breasts and marinate overnight in the refrigerator.
2. Preheat your grill pan to medium-high heat; meantime drain the chicken breasts from the marinade.
3. Add the chicken breasts to the grill (you will probably need to do this in batches), flipping every now and then and basting with ¼ cup of the marinade until well cooked and browned on both sides. (It takes about 7-10 minutes).  Remove from heat and slice the chicken breasts. Set aside
4. To the same grill pan add the pineapple slices (no need to clean it;the residues of the chicken will add flavor to the pineapple slices) and grill on both sides to a golden color. Set aside.
5. Chop the romaine lettuce and add to a large serving dish. Neatly arrange the sliced grilled chicken breasts, grilled pineapple slices, drained beans and cherry tomatoes.
6. Whisk together the dressing ingredients. Adjust salt to your taste preference and assemble with your salad! Enjoy!

If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine