Grilled Pineapple Chicken Avocado Salad Recipe 445

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GRILLED PINEAPPLE AND CHICKEN SALAD



Grilled Pineapple and Chicken Salad image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings (2 generous quarts)

Number Of Ingredients 14

6 (6-ounce) chicken breasts, boneless and skinless
Salt and pepper
3 tablespoons olive oil
2 whole pineapples, peeled, cored, and sliced into 3/4-inch slices
3/4 cup walnut oil
2 tablespoons chopped chervil
1 cup minced celery
1/2 cup minced red onion
1 cup chopped roasted walnuts
6 to 8 large nice Bibb lettuce leaves, for serving
1 tablespoon finely chopped parsley
1 quart vegetable oil
10 square wonton wrappers, cut in 1/4-inch strips
2 teaspoons sesame oil

Steps:

  • Preheat the grill. Season the chicken with salt, pepper, and 1 1/2 tablespoons of olive oil. Place the chicken on the grill and cook for about 4 minutes on each side, or until cooked through and nicely marked by the grill. Brush the pineapple slices with the remaining olive oil and season lightly with salt and pepper. Place the pineapple slices on the grill and cook for 1 to 2 minutes on each side, or until the fruit is slightly softened and nicely marked by the grill. Remove from the grill and cool. Reserve 4 slices of the pineapple and dice the rest of the fruit. Dice the cooled chicken. In the bowl of a food processor, add the 4 reserved slices of fruit. Process until mostly smooth. While the processor is still running, add the walnut oil in a steady stream until combined and emulsified. Stir in the chervil and season the vinaigrette with salt and pepper. In a mixing bowl, toss the diced chicken, pineapple, red onions, celery, and walnuts with the dressing. Cover the salad and refrigerate for 1 hour.
  • Heat the vegetable oil in a non-reactive and heavy-bottomed pot until 350 degrees F. Add wontons slowly to prevent the oil from bubbling over. Fry the wontons for 30 seconds or until crispy. Drain on paper towels and season with salt and sesame oil.
  • Serve chicken salad on top of Bibb lettuce leaves and garnish with chopped parsley and fried wontons.

GRILLED AVOCADO AND CHICKEN SALAD



Grilled Avocado and Chicken Salad image

Provided by Megan Mitchell

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 11

Oil, for grilling
1 large Hass avocado
1 store-bought rotisserie chicken
1/4 cup extra-virgin olive oil
1 tablespoon whole-grain mustard
2 teaspoons honey
1 lemon, juiced
Kosher salt and freshly ground black pepper
1 bag spring greens mix
1 block feta cheese, preferably goat's milk
1/4 cup basil leaves, sliced crosswise into ribbons

Steps:

  • Preheat a grill or grill pan over medium-high heat. Clean and oil the grates.
  • Halve the avocado and remove the pit but leave the skin on. Grill cut-side down until grill marks form, 3 to 5 minutes. Flip and grill 2 more minutes. Remove from the heat and let cool slightly. Once cool enough to handle, peel and chop into 1/2-inch cubes. Set aside.
  • Meanwhile, shred the chicken into large pieces, using mainly the breast meat. Place in a medium bowl and set aside.
  • Make the dressing: Combine the oil, mustard, honey and lemon juice in a small bowl or jar and whisk together. Season with salt and pepper.
  • Divide the spring greens mix among 4 bowls or plates. Crumble the feta over the top, sprinkle with the basil, then top with the chicken and grilled avocado. Drizzle with the dressing and serve.

GRILLED CHICKEN AND PINEAPPLE SALAD



Grilled Chicken and Pineapple Salad image

I frequently prepare this fabulous, filling salad for supper.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 can (8 ounces) unsweetened sliced pineapple
3 tablespoons canola oil
2 tablespoons light soy sauce
1 tablespoon white vinegar
1 tablespoon honey
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
4 boneless skinless chicken breast halves (1 pound)
1/2 to 1 teaspoon black pepper
5 cups torn salad greens
1 small green pepper, julienned
1 small sweet red pepper, julienned
1 cup sliced fresh mushrooms
1 small onion, sliced into rings

Steps:

  • Drain pineapple, reserving 2 tablespoons juice. In a small bowl, combine the juice; oil, soy sauce, vinegar, honey, ginger and cayenne. 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 a thermometer reads 170°. Slice into strips. , Grill or broil pineapple, turning to brown both sides, for 2-3 minutes or until heated through. In a large bowl, toss the greens, peppers, mushrooms and onion. Top with chicken and pineapple; or arrange on four plates. Drizzle with remaining dressing.

Nutrition Facts : Calories 331 calories, Fat 12g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 551mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 4g fiber), Protein 30g protein. Diabetic Exchanges

GRILLED PINEAPPLE, CHICKEN & AVOCADO SALAD RECIPE - (4.4/5)



Grilled Pineapple, Chicken & Avocado Salad Recipe - (4.4/5) image

Provided by mbmitch

Number Of Ingredients 17

Salad Ingredients:
2 boneless skinless chicken breasts
2 tsp. olive oil
salt and pepper
1 fresh pineapple, peeled, cored and sliced into 1-inch thick rings
8 cups baby spinach
1 cup fresh blueberries
1 avocado, peeled, pitted and diced (I prefer California avocados)
1/2 cup crumbled feta cheese
quarter of a red onion, thinly sliced
honey garlic vinaigrette
Honey Garlic Vinaigrette Ingredients:
3/4 cup vegetable oil
1/4 cup apple cider vinegar
3 Tbsp. honey
2 cloves garlic, minced
pinch of salt and black pepper

Steps:

  • To Make The Salad: Brush the chicken on both sides with olive oil, then season generously with salt and pepper. Preheat your outdoor grill to medium-high, or heat a grill pan over med-high heat. Place pineapple slices and chicken breasts on the grill. Cook for about 5 minutes per side or until the chicken is cooked through, and no longer pink on the inside. Remove pineapple and chicken and let cool for at least 10 minutes. Then slice chicken into strips, and cut pineapple into chunks. In a large bowl, toss together spinach, blueberries, feta, red onion, pineapple and chicken until combined. Drizzle or toss with salad dressing, and serve immediately To Make The Vinaigrette: Whisk all ingredients together until blended. Let sit for at least 10 minutes for flavors to meld. Whisk again until blended, then drizzle over salad.

GRILLED PINEAPPLE SALAD



Grilled Pineapple Salad image

Sweet and savory come together beautifully in this salad of marinated grilled chicken and pineapple on a healthy bed of baby spinach. We never have leftovers and everyone who eats it wants the recipe! Use fresh pineapple and rosemary; it makes the dish.

Provided by S-Zirl

Categories     Salad

Time 3h25m

Yield 8

Number Of Ingredients 14

1 (12 fluid ounce) can or bottle beer
½ cup honey
⅓ cup Dijon mustard
2 tablespoons olive oil
1 tablespoon fresh rosemary, or more to taste
1 teaspoon garlic powder
1 teaspoon salt
⅛ teaspoon freshly cracked black pepper
2 pounds chicken breast tenderloins
1 fresh pineapple
1 (10 ounce) bag baby spinach leaves
¼ cup pine nuts
1 (10 ounce) can mandarin oranges, drained
6 tablespoons poppy seed salad dressing (such as Kraft®), or to taste

Steps:

  • Mix beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper in a large resealable plastic bag until thoroughly combined. Add chicken to the marinade, evenly coat, and squeeze air from the bag. Seal and refrigerate several hours to overnight, turning bag over occasionally.
  • Preheat outdoor grill for medium-high heat and lightly oil the grate.
  • Twist top from pineapple and cut peel off in long vertical strips. Cut pineapple into wedges vertically and cut the tough core from each wedge.
  • Thread marinated chicken tenders onto skewers. Grill chicken and pineapple wedges on the preheated grill until chicken is no longer pink inside, chicken juices run clear, and pineapple wedges are tender and show light brown grill marks, 10 to 12 minutes. Cut chicken and pineapple into bite-sized pieces.
  • Toss spinach with pine nuts and mandarin orange segments in a large bowl. Top salad with chicken and pineapple pieces. Serve on salad plates; drizzle each serving with 2 teaspoons poppy seed dressing.

Nutrition Facts : Calories 437.5 calories, Carbohydrate 52.1 g, Cholesterol 68.3 mg, Fat 13.1 g, Fiber 3.7 g, Protein 27.1 g, SaturatedFat 2.2 g, Sodium 706.4 mg, Sugar 39.9 g

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