Grilled Chicken Salad

grilled chicken salad

This Grilled Chicken Salad recipe from Taste of Home is a favorite for Virginia Pugh Moon of Harvest, Alabama when she’s looking for an easy grilling recipe for a meal or holiday gathering.

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  • Serves 4


    • 3 tablespoons unsweetened pineapple juice
    • 3 tablespoons soy sauce
    • 1 tablespoon Worcestershire sauce
    • 1/2 teaspoon garlic powder
    • 1/4 to 1/2 teaspoon pepper
    • 2 pounds boneless skinless chicken breasts, julienned
    • 8 cups torn mixed salad greens
    • 2 large tomatoes, chopped
    • 3/4 cup pineapple tidbits
    • 4 green onions, sliced


In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade.

Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once.

To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.

Additional Notes

Oil and vinegar salad dressing, optional
Recipes From - The Gourmet Food And Cooking Resource