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hawaiian summer grill salad

(4 ratings)
ChefNOID avatar
Blue Ribbon Recipe by
Amber Parsons
@ChefNOID
Parkersburg, WV

For a timesaver, use any type of rotisserie chicken and 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 mango 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
►
(4 ratings)
yield 4 serving(s)
prep time 5 Min
cook time 10 Min
method Grill

Ingredients For hawaiian summer grill salad

  • 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
    salt
  • 1/2 tsp
    ground pepper

How To Make hawaiian summer grill salad

  • Grilling chicken tenderloins.
    1
    Heat grill or grill pan to medium-high heat. Grill chicken tenderloins for 5-6 minutes on each side. Set aside to cool.
  • Grilling pineapple slices.
    2
    On the grill or grill pan, spray lightly with nonstick cooking spray. Grill pineapple on the grill until lightly caramelized and tender.
  • Salad greens, shaved Parmesan cheese, and macadamia nuts in a bowl.
    3
    In a large salad bowl, combine salad greens, shaved Parmesan cheese, and macadamia nuts. Toss to distribute.
  • Dressing ingredients combined in a bowl.
    4
    Combine oil, juice, vinegar, preserves, salt, and pepper in a jar. Cover tightly and shake vigorously.
  • Spooning dressing over the salad.
    5
    Pour half of the dressing over salad and toss well to coat.
  • Sliced chicken on top of the salad.
    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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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