Tuesday, May 25, 2010
Hawaiian Grilled Chicken and Tropical Salad
I found this great salad and chicken recipe from Eat at Home. She got it from For the Love of Grub. Pairing the chicken with the salad gives you a sublime main dish!
Hawaiian Grilled Chicken
6 boneless chicken breasts
2 cups pineapple juice
2 TB. Worcestershire sauce
2 TB. soy sauce
2 TB. brown sugar
Combine all the ingredients, except the chicken. Pour the marinade over the chicken and refrigerate. The longer the chicken marinates, the better. (up to 24 hours) Cook them on the grill or bake them in the oven at 350 degrees for about 20 minutes. While the chicken cooks, you can put the salad together!
1 head romaine lettuce, torn
I added some spinach leaves as well
3 green onions, chopped
6 slices of bacon, crumbled
1 can pineapple tidbits, drained and reserved for dressing
1/2 cup macadamia nut pieces
1/4 cup toasted coconut **
1/4 to 1/2 cup pineapple juice ***
3 TB. red wine vinegar
1/4 cup olive oil
salt and pepper to taste
1 completed recipe of the Hawaiian Chicken
** To toast coconut: Pour the 1/4 cup shredded coconut into a small frying pan. Toast on Medium heat, stirring occasionally, until coconut is browned. Watch carefully!! It can go from toasted to burned pretty quickly!
*** The original recipe called for 1/4 cup of pineapple juice. I ended up using more, but didn't measure.
In a large bowl, combine the salad ingredients. Add more or less of the ingredients to fit your taste!
In a container with a tight fitting lid, combine the other ingredients. Shake to mix. Pour over the salad right before serving. Serve Hawaiian Chicken over the top!