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.
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.
Grilled Chicken and Pineapple Salad
Description
Ingredients
- 1 kg. /2 lbs. 4 oz. chicken breasts
- 800 g. / 28 oz. canned pineapple slices drained
- 400 g. /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
Instructions
- 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.
- Preheat your grill pan to medium-high heat; meantime drain the chicken breasts from the marinade.
- 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
- 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.
- 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.
- Whisk together the dressing ingredients. Adjust salt to your taste preference and assemble with your salad! Enjoy!
6 Comments
I made this salad and brought it to a potluck at work! It was a huge hit, everyone loved it! Thank you Hadia!!
Thank you so much for sending me this comment, that`s lovely to hear, Dave!
Can’t wait to start making summer salads again. This one looks amazing, especially with the addition of the grilled fruit. And I think the addition of cumin in th dressing sounds like a great way to add another layer of smoky flavor to the dish.