Sunday, August 1, 2010

Hawaiian Salad with Grilled Chicken

In honor of our recent move to the Hawaiian Islands I have this tasty and fresh salad recipe to share.

Tropical Salad

    * 1 head romaine lettuce, torn
    * 3 green onions, chopped
    * 6 slices of bacon, crumbled (I used 8 pre-cooked slices)
    * 1 can pineapple tidbits, drained and reserved for dressing
    * 1/2 cup macadamia pieces
    * 1/4 cup toasted coconut
    * 1/4 cup pineapple juice
    * 3 Tbs. red wine vinegar
    * 1/4 cup olive oil
    * salt and pepper to taste

In a large bowl, combine the lettuce, onions, bacon, macadamias, coconut and pineapple.  In a container with a tight fitting lid, combine the other ingredients.  Shake to mix.  Pour over the salad right before serving.

We grilled up some chicken and served it with the salad.

Hawaiian Grilled Chicken

    * 6 boneless chicken breasts 
    * 2 cups pineapple juice
    * 2 T Worcestershire sauce
    * 2 T soy sauce
    * 2 T brown sugar

Combine all the ingredients, except the chicken.  Pour the marinade over the chicken and refrigerate.  The longer the chicken marinates, the better.  Cook them on the grill.  (*Six chicken breasts makes a lot of chicken.  If you serve the chicken with the salad like we did I cooked fewer chicken breasts. Other times I've served the chicken over rice alongside the salad and that was tasty too.)

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