Recipe by S-Zirl
"Sweet and savory come together beautifully in this salad of marinated grilled chicken and pineapple on a healthy bed of baby spinach. We never have leftovers and everyone who eats it wants the recipe! Use fresh pineapple and rosemary; it makes the dish."
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1 (12 fluid ounce) can or bottle
fresh rosemary, or more to taste
freshly cracked black pepper
chicken breast tenderloins
1 (10 ounce) bag
baby spinach leaves
1 (10 ounce) can
mandarin oranges, drained
poppy seed salad dressing (such as Kraft®), or to taste
This recipe contains a great marinade for chicken! We love grilled pineapple, too, so it was win/win. This is a great salad. My only change was to grill the chicken and pineapple separately, to assure the correct amount of doneness. I will place this recipe in 3 places in my RB, because I don't want to forget about it. It will go in the poultry folder, the salad folder, AND the sauce and marinade folder! Thanks for the idea.
This was a delicious salad. Made as written except I toasted the pine nuts. The grilled pineapple was superb with the marinaded chicken. Served it on a bed of spring mix and used poppy seed dressing. Other light dressings or vinegars could be substituted. Thanks for a great recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Pineapple Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 118
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