Asian Island Grilled Chicken Salad

Asian Island Grilled Chicken Salad

1

"Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad."

Ingredients

25 m {{adjustedServings}} servings 338 cals
Serving size has been adjusted!

Original recipe yields 3 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 10.9 g
  • 17%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 34.5 g
  • 69%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
  2. Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
  3. Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
  4. Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
  5. Arrange salad on plates; top with bell pepper, onion, and chicken.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

1
  1. 2 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This was delicious! I'm a college student and a first-time-ish cook and this was super simple, easy, and tastes just as good as something you could get at a restaurant. The only thing I would ha...