Grilled Polynesian Chicken Salad

Ingredientes

• 2 lbs boneless skinless chicken breasts ((6 pieces))
• Marinade:
• 1/2 cup pineapple juice
• 1/3 cup teriyaki sauce
• 1/4 cup olive oil
• 3 Tbsp brown sugar
• 1/2 tsp each salt and black pepper (OR to taste)
• 4 medium garlic cloves (minced)
• Vinaigrette:
• 1/2 cup pineapple juice
• 3 Tbsp white balsamic vinegar
• 3 Tbsp honey
• 1 tsp salt
• 1 tsp granulated garlic or garlic powder
• 1 tsp onion powder
• 1 tsp red pepper flakes
• 2/3 cup olive oil
• Salad Fixins:
• 12 cups mixed salad greens
• 1 large English cucumber (julienned)
• 1 large carrot (peeled and julienned )
• 1 medium red onion (thinly sliced)
• 1 large red bell pepper (seeded and thinly sliced)
• 1 cup sugar snap peas
• 2 cups pineapple chunks
• 8 oz crumbled gorgonzola or bleu cheese

Preparación

1. 1

   Marinade: In a large bowl, whisk together pineapple juice, teriyaki sauce, olive oil, brown sugar, salt and black pepper. Season the chicken breasts lightly with additional salt and black pepper arrange in a shallow dish or large Ziploc bag. Pour marinade on top. Transfer to the refrigerator to chill and marinate overnight.

2. 2

   Vinaigrette: Whisk together the pineapple juice, white balsamic vinegar, honey, garlic powder, onion powder, sea salt and red pepper flakes. Slowly drizzle the oil into the mixture, whisking vigorously while you pour. The vinaigrette should slightly thicken. Chill until serving. Shake well before serving.

3. 3

   Chicken: Preheat the grill to medium-high and oil the grates. Remove the chicken pieces from the marinade and discard remaining marinade.

4. 4

   Grill chicken breasts for 4-5 minutes on each side, depending on the thickness of the chicken pieces. Grill until the juices run clear. Rest for 5 minutes before slicing and serving.

5. 5

   Assemble the Salads: Arrange salad greens on a plate or platter. Dress with julienned cucumber and carrot. Add thinly sliced strips of red onion, red bell pepper and sugar snap peas.

6. 6

   Top with fresh pineapple chunks and a sprinkle of bleu cheese. Slice the chicken and arrange on top.

7. 7

   Serve drizzled with the pineapple vinaigrette.