Grilled Chicken and Pineapple Salad
Description
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!
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!
Notes
If you make this recipe, share your pictures on Facebook! I would love to see your creations!Hashtag them #Hadia's Lebanese Cuisine
Tried this recipe?Let us know how it was!