Grilled Chicken and Pineapple Salad

GrilledChickenPineappleSaladAloha! Experience a festival of flavours with this spotlight-stealing side or lighter main. Enjoy it as a kicky addition to dinner or a tasty lunch. Multiply it for your next big family luau.

This recipe is brought to you by our culinary arts program, Cooking for Life, which prepares homeless youth for a career in hospitality.

 

 

 

 

Marinade for chicken ingredients

Chicken breast, raw 6-8 oz. 1 piece
Vegetable oil 3 tbsp.
Lemon juice, fresh 2 tbsp.
Pineapple juice, fresh 2 tbsp.
Soy sauce 3 tbsp.
Ginger, freshly minced 1/2 tsp.
Salt to taste
Pepper, freshly ground to taste

Salad ingredients

Cashews, roasted and salted 1/4 cup
Carrot, medium-size, grated 1 each
Green onions, thinly sliced 1 bunch
Pineapple, fresh, cored and cubed to 1-inch 1/4 each
Bean sprouts, fresh 1 cup
Green beans, blanched, thinly sliced 1 cup
Bean sprouts, fresh 1 cup
Mayonnaise 4 tbsp.
Soy sauce 1 tbsp.
Sesame seeds, toasted 2 tbsp.


Yield

2 portions

Method

  1. Place chicken breast in shallow pan. Season with salt and pepper.
  2. In a jar with a tight-fitting lid, combine the first five marinade ingredients; shake well.
  3. Pour over chicken, cover and place in fridge for two hours.
  4. Remove from marinade. Discard marinade. Pat chicken dry and place on hot grill. Cook chicken to safe internal temperature of 165 degrees Fahrenheit. Remove from grill and slice into thin strips. Set aside until needed.
  5. In a bowl, combine the salad ingredients together (cashews, carrots, green onion, pineapple, bean sprouts and green beans). Add the mayonnaise, soy sauce and lemon juice. Mix until combined.
  6. Arrange the salad on two chilled salad plates. Top with grilled chicken and garnish with toasted sesame seeds.
  7. Serve immediately.

Equipment

Stainless steel, measuring spoons, measuring cups, cutting board, kitchen knife, wire whisk

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