Chicken Salad with Grilled Pineapple: The Best Chicken Salad with Grilled Pineapple Recipe from Cook'n

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	Chicken Salad with Grilled Pineapple

Serves: 6

PREP: 16 MIN * GRILL: 20 MIN * 6 SERVINGS

   1 small pineapple chunks
   6 boneless skinless chicken breast halves (about 1 3/4 pounds)
   1/4 c packed brown sugar
   6 c bite size pieces Romaine lettuce
   3/4 c pecans halves, toasted

   Mango vinaigrette:
   1 large mango, peeled and pitted
   1/2 c light olive oil
   2 tbs cider vinegar
   1 tsp sugar
   1/4 tsp salt

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Prepare Mango Vinaigrette. Cut each pineapple slice in half. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Brush chicken with 1/4 cup of the Mango Vinaigrette.

Cover and grill chicken 4 to 5 inches from medium heat 15 to 20 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut. Coat pineapple with brown sugar. Add pineapple for last 2 to 4 minutes of grilling, turning once, until golden brown.

Place romaine on large platter; top with pineapple. Cut chicken diagonally into 1/2-inch slices; arrange around romaine. Sprinkle pecans over salad. Drizzle with remaining vinaigrette.

1 SERVING: Calories 490 (Calories from Fat 280); Fat 31g (Saturated 4g); Cholesterol 75mg; Sodium 170mg; Carbohydrate 27g (Dietary Fiber 3g); Protein 29g
% DAILY VALUE: Vitamin A 22%; Vitamin C 46%; Calcium 4%; Iron 12%
DIET EXCHANGES: 3 1/2 Lean Meat, 2 Vegetable, 1 Fruit, 4 Fat

For Mango Vinaigrette
Mash mango. Mix mango and remaining ingredients.

Try This
If available, use bottled mango vinaigrette marinade to brush on chicken and use as a dressing.

From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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