Grilled Chicken And Pineapple Salad Recipe

Name: Grilled Chicken And Pineapple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small fennel bulb (3/4 cup); 1 large pineapple (1 1/2 cups); 8 ounces skinless, boneless chicken; 8 ounces fresh corkscrew pasta; 8 large black Italian, Greek or French olives; 1 tablespoon grated onion; 1 teaspoon anchovy paste; 1 teaspoon dry mustard; 1 teaspoon Dijon mustard; 4 teaspoons Worcestershire sauce; 1/2 cup plain nonfat yogurt; 1 teaspoon raspberry or balsamic vinegar; 1 bunch arugula; Freshly ground black pepper

Servings: persons

1 small fennel bulb (3/4 cup)
1 large pineapple (1 1/2 cups)
8 ounces skinless, boneless chicken
8 ounces fresh corkscrew pasta
8 large black Italian, Greek or French olives
1 tablespoon grated onion
1 teaspoon anchovy paste
1 teaspoon dry mustard
1 teaspoon Dijon mustard
4 teaspoons Worcestershire sauce
1/2 cup plain nonfat yogurt
1 teaspoon raspberry or balsamic vinegar
1 bunch arugula
Freshly ground black pepper

1
If using a broiler, turn it on.
2
For the pasta, bring water to boil in a covered pot.
3
Wash, trim and chop fennel finely and place in large serving bowl.
4
Cut pineapple into small pieces.
5
You will need about 3/4 of the pineapple to make 1 1/2 cups.
6
Add to fennel.
7
If using a stove-top grill, prepare.
8
Grill or broil chicken until it is brown on both sides, about 10 minutes, depending on thickness of pieces.
9
Cook pasta according to package directions.
10
Cut up olives and grate onion; add to bowl along with anchovy paste, mustards, Worcestershire sauce, yogurt and vinegar.
11
Wash, trim and dry arugula.
12
When chicken is cooked, remove and cut into julienne strips; add to bowl.
13
Drain pasta and add to bowl.
14
Season with pepper.
15
Arrange arugula on two serving plates and top with chicken salad.
16
Add two slices of crusty French or Italian bread.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 small fennel bulb (3/4 cup), 1 large pineapple (1 1/2 cups), 8 ounces skinless, boneless chicken, 8 ounces fresh corkscrew pasta, and more.

Yes, Grilled Chicken And Pineapple Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken And Pineapple Salad

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