Grilled Pineapple Chicken Salad w/ Green Goddess Vinaigrette

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Recipe By Brian Carson
Preparation and Recipe Edits by Matthew Wong

Prep Time: 45 Minutes
Cook Time: 30 Minutes
Serving Size: 3-4 people


Green Goddess Vinaigrette

  • 1 bunch parsley (reserve a few sprigs for garnish)

  • 2 cup basil, picked

  • 4 cloves garlic

  • 2 Tablespoons lemon juice

  • ½ cup shallot

  • ½ cup white vinegar

  • ½ cup olive oil

Mixed Green Salad

  • 2 pounds mixed field greens

  • 1 cup pistachios, shelled

  • 1 pint cherry tomatoes, halved

  • ¼ cup red onion, julienned

  • ½ cup crumbled goat cheese

Grilled Chicken and Pineapple

  • 1 each pineapple, peeled and sliced into ½” thick planks

  • 4 each Springer Mountain Farms © Chicken Breast halves, boneless skinless

  • 1 Tablespoon pepper

  • 1 Tablespoon salt


  • A few sprigs of parsley

  • 2 Tablespoons lemon zest


For the Green Goddess Dressing:

  1. In a standing blender, add parsley, basil, garlic, shallot, and vinegar

  2. Now blend ingredients; should the contents not blend, turn off blender and add a few tablespoons of vinegar put the top back on and try again.

  3. Once the components starts to blend thoroughly, slowly pour in oil to allow mixture to emulsify

  4. Once all the oil is in and the blended mixture is a pale green color, turn off blender and set aside for Plating

For the Mixed Green Salad:

  1. In a large mixing bowl, add all the ingredients as shown in the Mixed Green Salad section into the bowl

  2. Toss components using a pair of tongs until fully integrated

  3. Set aside for Plating

For the Grilled Chicken and Pineapple:

  1. On a cast iron grill pan over medium-high heat, pre-heat grill until pan starts to slightly produce smoke

  2. Carefully place pineapple planks on grill on each side for 2-3 minutes or until pineapple starts to have proper grill marks

  3. Once pineapple has grill marks on both sides, set aside on a clean plate until Plating

  4. Next while the grill is over medium-high heat, season both sides of the chicken breasts with salt and pepper and using the tongs, place them onto the grill and cook for 10-13 minutes on each side or until chicken breast has an internal temperature of 165F

  5. Remove from heat onto a clean cutting board

  6. Do not slice. Allow chicken to rest  until Plating


  1. At the center of a large plate, add the Grilled Pineapple at the center of the plate

  2. Next, slice the Grilled Chicken along the biased and fan chicken on top of the Grilled Pineapple

  3. Now we will mix the Mixed Green Salad with the Green Goddess Vinaigrette. Pour roughly ¼ cup of the Green Goddess Vinaigrette into the Mixed Green Salad bowl. Toss until fully integrated. Feel free to add more dressing and mixed, as desired.

  4. Garnish with parsley and lemon zest as desired

  5. Now serve and enjoy!

Matt Wong