2 tablespoons Dijon-style prepared mustard
2/3 cup pineapple juice
3 tablespoons soy sauce
2 tablespoons red wine vinegar
1 tablespoon honey
11/2 pounds broiler-fryer chicken tenders
1 bunch leaf lettuce
1 (14-ounce) can pineapple chunks
3 Anaheim peppers, sliced into rings
1 small onion, sliced into rings
1/2 cup almond slices, toasted
1/4 cup sesame seeds, toasted


1. In saucepan, place mustard and slowly stir in pineapple juice to prevent lumping. Add soy sauce, vinegar and honey; place over high heat and bring to a boil.
2. Place chicken in a bowl and pour warm sauce over; cover and refrigerate at least 1 hour.
3. Remove chicken from marinade. In small saucepan, place marinade and boil for 3 minutes. Place chicken on grill (or boiler rack) about 6 inches from heat. Cook, turning and basting with boiled marinade, until fork can be inserted in chicken with ease and juices run clear, about 6 minutes.
4. To assemble salad, arrange lettuce on a plate, then add pineapple, pepper rings and onion. Sprinkle with almonds and sesame seeds. Top with chicken tenders and spoon remaining marinade over all.
In the following recipe, since the marinade is used as the salad dressing, it is imperative that the marinade is brought to a boil for at least 3 minutes in order to kill any bacteria that was present in the raw chicken.
Grilled Chicken Salad
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