Grilled Chicken And Spinach Salad With Spicy Pineapple Dressing Recipes

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SWEET AND SPICY HONEY-GLAZED GRILLED CHICKEN WITH SPINACH SALAD AND PANTRY DRESSING



Sweet and Spicy Honey-Glazed Grilled Chicken with Spinach Salad and Pantry Dressing image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 1/2 pounds chicken (I'm using thighs)
1 tablespoon olive oil
1 teaspoon favorite spice mix (I'm using Old Bay)
Kosher salt and freshly ground pepper
2 tablespoons honey (I'm using wildflower)
2 tablespoons mustard (I'm using sweet and spicy brown mustard)
2 tablespoons soy sauce
1 pound leafy greens (I'm using baby spinach)
One 14-ounce can beans, rinsed and drained (I'm using chickpeas)
1/2 cup sliced red onion
4 strips bacon, diced
1/4 cup vinegar (I'm using white wine vinegar)
1 tablespoon honey (I'm using wildflower)
1 tablespoon mustard (I'm using sweet and spicy brown mustard)
Leftover ketchup in the container (or about 1 tablespoon ketchup)

Steps:

  • For the chicken: Preheat a grill or oven to 450 degrees F. If using a gas grill, set to medium-high heat on one side and low on the other side. If using a charcoal grill, bank hot coals on one side of the grill.
  • Brush the chicken with the oil and season with the spice mix and a liberal amount of salt and pepper. Put the chicken on the hot side of the grill bone-side down, close the lid and cook for 3 to 4 minutes.
  • Meanwhile, whisk together the honey, mustard and soy sauce in a small bowl.
  • Flip the chicken, brush with the glaze and grill for 1 to 2 minutes. Move the chicken to the cool side of the grill bone-side down and apply the remaining glaze. Close the lid, open the vents halfway if using a charcoal grill and continue to cook until the chicken registers 160 degrees F in the thickest part, 15 to 20 minutes longer. If using the oven, place the chicken bone-side down on a baking sheet and roast, brushing with the glaze occasionally, until the chicken registers 160 degrees F in the thickest part, 25 to 30 minutes.
  • For the spinach salad: In a medium bowl, mix together the spinach, chickpeas and onions in a large bowl; set aside.
  • Put a heavy-bottomed skillet on the hot side of the grill, add the bacon and cook until crisp.
  • Add the vinegar, mustard, and honey to an almost-empty ketchup container and shake vigorously (or whisk together the vinegar, mustard, honey and ketchup in a small bowl). Remove the skillet from the heat and mix in the ketchup mixture to make a warm dressing.
  • Pour the dressing over the greens and toss together. Transfer the greens to a platter and top with the chicken.

GRILLED CHICKEN AND PINEAPPLE SALAD



Grilled Chicken And Pineapple Salad image

Provided by Marian Burros

Categories     dinner, salads and dressings, main course

Time 35m

Yield 2 servings

Number Of Ingredients 14

1 small fennel bulb (3/4 cup)
1 large pineapple (1 1/2 cups)
8 ounces skinless, boneless chicken
8 ounces fresh corkscrew pasta
8 large black Italian, Greek or French olives
1 tablespoon grated onion
1 teaspoon anchovy paste
1 teaspoon dry mustard
1 teaspoon Dijon mustard
4 teaspoons Worcestershire sauce
1/2 cup plain nonfat yogurt
1 teaspoon raspberry or balsamic vinegar
1 bunch arugula
Freshly ground black pepper

Steps:

  • If using a broiler, turn it on.
  • For the pasta, bring water to boil in a covered pot.
  • Wash, trim and chop fennel finely and place in large serving bowl.
  • Cut pineapple into small pieces. You will need about 3/4 of the pineapple to make 1 1/2 cups. Add to fennel.
  • If using a stove-top grill, prepare. Grill or broil chicken until it is brown on both sides, about 10 minutes, depending on thickness of pieces.
  • Cook pasta according to package directions.
  • Cut up olives and grate onion; add to bowl along with anchovy paste, mustards, Worcestershire sauce, yogurt and vinegar.
  • Wash, trim and dry arugula.
  • When chicken is cooked, remove and cut into julienne strips; add to bowl.
  • Drain pasta and add to bowl. Season with pepper.
  • Arrange arugula on two serving plates and top with chicken salad. Add two slices of crusty French or Italian bread.

Nutrition Facts : @context http, Calories 818, UnsaturatedFat 14 grams, Carbohydrate 111 grams, Fat 22 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 6 grams, Sodium 486 milligrams, Sugar 21 grams, TransFat 0 grams

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