Dinner Lunch

Grilled Pineapple Chicken Salad

Grilled Pineapple Chicken Salad

Brian Carson
Chef

00:45
Prep
00:30
Cook
01:15
Total Time

Ingredients & Directions

Directions

Green Goddess Vinaigrette

1 bunch
Parsley (reserve a few sprigs for garnish)
2 cups
Basil leaves
4 cloves
Garlic, peeled & chopped
2 tablespoons
Lemon juice
1/2 cup
Shallot, diced
1/2 cup
White vinegar
1/2 cup
Olive oil
Green Goddess Vinaigrette
  1. In a blender, add parsley, basil, garlic, shallot and vinegar and blend together. (Add a few extra tablespoons vinegar to help blend if needed.
  2. Slowly pour in oil to allow mixture to emulsify ingredients.

Grilled Pineapple Chicken Salad

1
Pineapple, peeled and sliced into 1/2" thick planks
4
Springer Mountain Farms Boneless Skinless Breasts
1 tablespoon
Pepper
1 tablespoon
Pepper
1 tablespoon
Salt
2 lbs
Mixed field greens
1 cup
Pistachios, shelled
1 pint
Cherry tomatoes, halved
1/4 cup
Red onion, julienned
1/2 cup
Crumbled goat cheese
Grilled Pineapple Chicken Salad
  1. Heat grill to medium-high.
  2. Carefully place pineapple planks on grill grates & cook for a few minutes to allow sugars to caramelize.
  3. Once pineapple has grill marks on both sides, set aside for plating.
  4. Season both sides of the chicken breasts with salt and pepper.
  5. Place them onto the grill and cook for 10-13 minutes on each side or until chicken breast has an internal temperature of 165°F (move to indirect heat area of grill if needed to finish cooking to the proper temperature).
  6. Allow chicken to rest for a few minutes after removing from grill.
  7. While chicken is resting, toss greens, pistachios, tomatoes, onion and goat cheese with 1/4 cup of the vinaigrette (use additional if desired).
  8. To plate, slice each chicken breast on the bias and place on a plank of the grilled pineapple on a plate.
  9. Top with tossed greens and garnish with parsley, lemon zest and additional vinaigrette if desired.

JOIN The FLOCK

Get coupons, recipes, and more
delivered straight to your inbox.

Dinner Lunch

Grilled Pineapple Chicken Salad

Grilled Pineapple Chicken Salad

Brian Carson
Chef

Yield: 3-4

00:45 Prep
00:30 Cook
01:15 Total Time

Ingredients

Directions

Green Goddess Vinaigrette

1 bunch
Parsley (reserve a few sprigs for garnish)
2 cups
Basil leaves
4 cloves
Garlic, peeled & chopped
2 tablespoons
Lemon juice
1/2 cup
Shallot, diced
1/2 cup
White vinegar
1/2 cup
Olive oil
Green Goddess Vinaigrette
  1. In a blender, add parsley, basil, garlic, shallot and vinegar and blend together. (Add a few extra tablespoons vinegar to help blend if needed.
  2. Slowly pour in oil to allow mixture to emulsify ingredients.

Grilled Pineapple Chicken Salad

1
Pineapple, peeled and sliced into 1/2" thick planks
4
Springer Mountain Farms Boneless Skinless Breasts
1 tablespoon
Pepper
1 tablespoon
Pepper
1 tablespoon
Salt
2 lbs
Mixed field greens
1 cup
Pistachios, shelled
1 pint
Cherry tomatoes, halved
1/4 cup
Red onion, julienned
1/2 cup
Crumbled goat cheese
Grilled Pineapple Chicken Salad
  1. Heat grill to medium-high.
  2. Carefully place pineapple planks on grill grates & cook for a few minutes to allow sugars to caramelize.
  3. Once pineapple has grill marks on both sides, set aside for plating.
  4. Season both sides of the chicken breasts with salt and pepper.
  5. Place them onto the grill and cook for 10-13 minutes on each side or until chicken breast has an internal temperature of 165°F (move to indirect heat area of grill if needed to finish cooking to the proper temperature).
  6. Allow chicken to rest for a few minutes after removing from grill.
  7. While chicken is resting, toss greens, pistachios, tomatoes, onion and goat cheese with 1/4 cup of the vinaigrette (use additional if desired).
  8. To plate, slice each chicken breast on the bias and place on a plank of the grilled pineapple on a plate.
  9. Top with tossed greens and garnish with parsley, lemon zest and additional vinaigrette if desired.