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
- In a blender, add parsley, basil, garlic, shallot and vinegar and blend together. (Add a few extra tablespoons vinegar to help blend if needed.
- 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
- Heat grill to medium-high.
- Carefully place pineapple planks on grill grates & cook for a few minutes to allow sugars to caramelize.
- Once pineapple has grill marks on both sides, set aside for plating.
- Season both sides of the chicken breasts with salt and pepper.
- 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).
- Allow chicken to rest for a few minutes after removing from grill.
- While chicken is resting, toss greens, pistachios, tomatoes, onion and goat cheese with 1/4 cup of the vinaigrette (use additional if desired).
- To plate, slice each chicken breast on the bias and place on a plank of the grilled pineapple on a plate.
- Top with tossed greens and garnish with parsley, lemon zest and additional vinaigrette if desired.
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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
- In a blender, add parsley, basil, garlic, shallot and vinegar and blend together. (Add a few extra tablespoons vinegar to help blend if needed.
- 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
- Heat grill to medium-high.
- Carefully place pineapple planks on grill grates & cook for a few minutes to allow sugars to caramelize.
- Once pineapple has grill marks on both sides, set aside for plating.
- Season both sides of the chicken breasts with salt and pepper.
- 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).
- Allow chicken to rest for a few minutes after removing from grill.
- While chicken is resting, toss greens, pistachios, tomatoes, onion and goat cheese with 1/4 cup of the vinaigrette (use additional if desired).
- To plate, slice each chicken breast on the bias and place on a plank of the grilled pineapple on a plate.
- Top with tossed greens and garnish with parsley, lemon zest and additional vinaigrette if desired.
