Grilled Chicken and Pineapple Salad

Name: Grilled Chicken and Pineapple Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 6 pineapple rings, 1/2 inch thick; 4 boneless skinless chicken breasts; 118.29 ml teriyaki sauce; 59.14 ml water, to thin marinade; 59.14 ml pineapple juice; 59.14 ml fresh lime juice; 78.78 ml walnut oil; 14.79 ml grated gingerroot; salt and pepper, to taste; 1419.54 ml gourmet salad greens; 1 red pepper, julienned; 236.59 ml bean sprouts; 118.29 ml cashews, toasted; teriyaki sauce, to baste chicken and pinapple

Submitted by Pippy

"This is a copycat recipe I put together for a salad I ate at The Rivoli in Toronto. The flavours are harmonious and bold, and make your guests go "mmmmmmmm". I didn't do this because I just thought of it now, but a minced and seeded Thai red chili would add a nice subtl-ish heat to the dressing. I plated the salads individually."

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Ready In:: 40mins
Ingredients:: 14
Serves:: 4

ingredients

6 pineapple rings, 1/2 inch thick
4 boneless skinless chicken breasts
118.29 ml teriyaki sauce
59.14 ml water, to thin marinade
59.14 ml pineapple juice
59.14 ml fresh lime juice
78.78 ml walnut oil
14.79 ml grated gingerroot
salt and pepper, to taste
1419.54 ml gourmet salad greens
1 red pepper, julienned
236.59 ml bean sprouts
118.29 ml cashews, toasted
teriyaki sauce, to baste chicken and pinapple

directions

Marinate the chicken breasts in teriyaki sauce and water (I included the water to prevent the sugar from blackening too much when grilling the chicken) for at least an hour.
Make the salad dressing by whisking together the pineapple juice, lime juice, walnut oil, ginger, salt and pepper.
Put aside.
Grill the chicken and pineapple until done, basting for the last couple of minutes.
Let rest while assembling the rest of the salad, then slice to your liking.
Toss together the remaining vegetables with as much of the dressing as you like, and serve with fanned chicken slices on top.
I used about half of the dressing, and served extra at the table for anyone who likes more.
The ginger and lime juice give it lots of zing, so you don't need too much.
Cut the rings in half, arrange among the chicken slices, and sprinkle with the cashews.