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Spicy Grilled Chicken Salad

Source of Recipe

Unkown


Recipe Introduction

High Fat Alert! 14 gm. Exchanges
Serves: 4

1 can (8 oz.) unsweetened sliced pineapple
3 T. vegetable oil
2 T. low-sodium soy sauce
1 T. vinegar
1 T. honey
1/4 tsp. ground ginger
1/4 tsp. cayenne pepper
4 boneless skinless chicken breast halves (1 lb.)
1/2 to 1 tsp. seasoned or black pepper

5 c. torn salad greens
1 small green pepper, julienned
1 small red sweet pepper, julienned
1 c. sliced fresh mushrooms
1 small onion, sliced and separated into rings

Drain pineapple, reserving 2 T. juice. In a jar with tight-fitting lid, combine juice and the next 6 ingredients; shake well. Brush some over pineapple slices; set aside.

Sprinkle both sides of chicken with pepper, grill or broil for 4-5 minutes on each side or until juices run clear. Slice into strips. Grill or broil pineapple, turning to brown both sides, for 2-3 minutes or until heated through.

To serve: Toss remaining ingredients in a large bowl and top with chicken and pineapple; OR arrange on 4 plates. Drizzle with remaining dressing.

One serving with 2 T. dressing equals: 323 calories…659 mg sodium…73 mg cholesterol…21 gm carbohydrate…29 gm protein…14 gm fat