Hawaiian Summer Grill Salad

★★★★★ 2 Reviews
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By Amber Parsons
from Parkersburg, WV

For a time-saver, you can use any type of rotisserie chicken then slice it up into strips (or medallions).

Blue Ribbon Recipe

A fantastic summer salad that's hearty enough for a meal. The savory chicken is on a bed of lettuce with sweet grilled pineapple. Macadamia nuts and shaved Parmesan cheese add the perfect amount of saltiness. We really liked the sweet and tangy pineapple dressing. It's different than anything we've had before - in a good way. Individually the components of this grilled chicken salad are simple. But, once they're all combined, it transforms into a scrumptious salad. You'll be making this salad over and over this summer.

— The Test Kitchen @kitchencrew
serves 4
prep time 5 Min
cook time 10 Min
method Grill


  •   4 c
    mixed salad greens
  •   2/3 c
    chicken breast tenders, grilled sliced into strips or medallions
  •   8 slice
    pineapple rings, fresh or canned
  •   1/4 c
    Parmesan cheese, freshly shaved
  •   1/4 c
    macadamia nuts, chopped
  •   1/4 c
    vegetable oil
  •   2 Tbsp
    mango juice
  •   2 Tbsp
    red wine vinegar
  •   2 Tbsp
    pineapple preserves
  •   1/2 tsp
  •   1/2 tsp
    ground pepper

How To Make

  • 1
    Heat grill or grill pan to medium-high heat. Grill chicken tenderloins for 5-6 minutes on each side. Set aside to cool.
  • 2
    On the grill or grill pan, spray lightly with nonstick cooking spray. Grill pineapple on the grill until lightly caramelized and tender.
  • 3
    In a large salad bowl, combine salad greens, shaved Parmesan cheese, and macadamia nuts. Toss to distribute.
  • 4
    Combine oil, juice, vinegar, preserves, salt, and pepper in a jar. Cover tightly and shake vigorously.
  • 5
    Pour half of the dressing over salad and toss well to coat.
  • 6
    Evenly divide between four servings. Top with sliced chicken breast. Quarter each pineapple ring then arrange on top of salad and tenderloin. Drizzle with remaining dressing.