Hawaiian Summer Grill Salad

Hawaiian Summer Grill Salad Recipe

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Amber Parsons


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


★★★★★ 1 vote

5 Min
10 Min


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  • 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
    pepper, ground

How to Make Hawaiian Summer Grill Salad


  1. Heat grill pan to medium high heat. Spray lightly with non stick cooking spray. Grill pineapple on grill pan until lightly caramelized and tender.
  2. In a large salad bowl, combine salad greens, shaved parmesan cheese, and macadamia nuts. Toss to distribute.
  3. Combine oil, juice, vinegar, preserves, salt and pepper in a jar. Cover tightly and shake vigorously. Pour half of dressing over salad and toss well to coat. 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.

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About Hawaiian Summer Grill Salad

Course/Dish: Lettuce Salads
Other Tag: Quick & Easy

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