Best 3 Grilled Chicken And Pineapple Salad Recipes

Indulge in a tropical explosion of flavors with our Grilled Chicken and Pineapple Salad, a vibrant and refreshing dish that combines succulent grilled chicken with juicy pineapple, crunchy vegetables, and a tangy honey-lime dressing. This salad is not only visually appealing but also incredibly delicious and packed with nutrients.

For those seeking a healthier option, our Grilled Chicken and Quinoa Bowl is a perfect choice. This bowl features tender grilled chicken, fluffy quinoa, roasted vegetables, and a flavorful tahini-yogurt dressing. It's a wholesome and satisfying meal that's ideal for lunch or dinner.

If you're craving a quick and easy meal, our 15-Minute Chicken Teriyaki Stir-Fry is the answer. This stir-fry is made with tender chicken, colorful vegetables, and a sweet and savory teriyaki sauce. It's a flavorful and convenient dish that can be whipped up in just 15 minutes.

And for those who love a classic combination, our Grilled Chicken Caesar Salad is a must-try. This salad features perfectly grilled chicken, crisp romaine lettuce, crunchy croutons, and a creamy Caesar dressing. It's a timeless dish that's always a crowd-pleaser.

So, embark on a culinary journey with our selection of grilled chicken recipes, each offering a unique taste experience that will tantalize your taste buds and leave you wanting more.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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 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

Ingredients

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

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

Ingredients

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.

Tips:

For the best flavor, use ripe pineapple. Fresh pineapple is best, but you can also use canned pineapple in a pinch.
If you don't have a grill, you can cook the chicken in a grill pan or in the oven.
To make the salad ahead of time, cook the chicken and pineapple and then let them cool completely. Store the chicken and pineapple in separate airtight containers in the refrigerator for up to 3 days.
When you're ready to serve, assemble the salad and drizzle with the dressing.

Conclusion:

Grilled chicken and pineapple salad is a delicious and healthy meal that can be enjoyed any time of year. It's perfect for a light lunch or dinner, and it's also great for potlucks and picnics. The combination of sweet pineapple, savory chicken, and tangy dressing is sure to please everyone at the table.