Grilled Pineapple and Chicken Salad:
½ cup orange juice
½ cup RisingHy Honey Mustard
2 tbsp. Low sodium soy sauce
2 cloves of garlic pressed
4 (6-oz.) boneless, skinless chicken breasts
4 pineapple slices, 1/2 –inch thick
1 ( 5oz) spring mix salad
1 red bell pepper, roasted, peeled, seeded and cut into ½-inch strips, could substitute bottled red pepper strips
½ red onion, cut into thin wedges.
- In a small bowl whisk together juice, mustard, soy sauce and garlic. Place chicken in a large resalable plastic bag. Add half of the dressing mixture. Seal bag; refrigerate 4 hours. Cover and refrigerate remaining salad dressing until ready to serve.
- Coat grill rack with nonstick cooking spray. Preheat frill to medium (350F to 400F). Remove chicken from marinade. Place chicken and pineapple on grill. Grill pineapple 5 to 7 minutes preside. Grill chicken 6 to seven minutes per side or until over 165F. Braze chicken with marinade as you turn it.
- Remove chicken and pineapple from grill; cut into 1-inch pieces. In a large serving bowl combine spring greens, chicken, pineapple, bell peppers and onin. Drizzle the remaining salad dressing, toss to coat, and serve.