Grilled Hula Chicken Salad
Ready In: 27 mins
Serves: 4
Yields: 4 lunch size salads
Ingredients
- 4 boneless skinless chicken breasts
- 1⁄4 medium pineapple, cored
- 4 cups Baby Spinach
- 2 cups alfalfa sprouts
- 1 cup jicama, peeled and cut into matchstick size strips (julienne)
- 1 cup carrot, peeled and cut into matchstick size strips (julienne)
- 6 ounces fat free Greek yogurt
- 2 tablespoons pineapple juice
- 1⁄2 teaspoon curry powder
- 1 dash pepper
Directions
- Stir together yogurt, juice, curry powder & pepper. Refrigerate.
- Spray unheated grill with cooking spray.
- Arrange chicken on grill. Grill 6 minute Turn chicken.
- Cut one, ½” thick, slice (ring) of pineapple (for garnish). Cut remaining pineapple into 1” thick slices.
- Add pineapple to grill. Grill 6-9 min more or til chicken is cooked through. Turn pineapple once during grilling.
- Line 4 salad plates with baby spinach leaves.
- Cut grilled chicken into bite size pieces. Cut the 1 “ thick grilled pineapple slices into chunks (6-8 chunks per slice).
- Gently mix chicken, pineapple chunks, carrot, jicama & yogurt mixture til well combined.
- Mound 1/4 of salad atop spinach on each plate. Place a ring of sprouts around base of salad mounds.
- Cut four, 1 ½ inch diameter, flower shapes from the ½ “ thick grilled pineapple slice. Using knife tip or skewer point, poke hole through center of each pineappple "flower".
- Garnish top of each salad mound with one pineapple "flower".
- Insert 2 carrot strips and 1 jimica strip into salad through center of each pineapple "flower" garnish (stamen)
- Split 4 spinach leaves lengthwise. Insert two spinach pieces under side(s) of each pineapple "flower" (leaves).
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