Grilled Chicken Pineapple Salad with Smoked Almonds Recipe
By January 31, 2013
- Yield: 4 Servings
- Prep: 15 mins
- Cook: 10 mins
- Ready In: 25 mins
This is a perfect way to use leftover chicken breast from a weekend barbecue. You can also smoke up a big batch of heart-healthy nuts and keep them in an airtight container for up to a week. The sweetness of the pineapple is a perfect complement to smoky nuts and meaty crispy chicken and the spicy sprouts add just the right amount of refreshing crunch.
- Heat a grill or grill pan on medium high heat. Coat the chicken with the olive oil and grill for 7-10 minutes on each side or until cooked through. Remove chicken and dice.
Combine the diced chicken, onion, celery, pineapple, yogurt, mayonnaise, vinegar, honey, and mustard in a bowl and mix gently.
Serve over the greens with the almonds on top.
TIPS AND NOTES:
To smoke nuts on a regular gas grill, prepare a large piece of tin foil with the edges turned up about 1 inch. Place it on the grill and lay a shallow layer of moist wood chips across it. Prepare a smaller rectangle of foil with the edges turned up and place it on the wood chips. Heat the grill on medium heat until the chips start to smoke. Lay a single layer of almonds on the top layer of foil and close the grill lid. Smoke the almonds for 5-10 minutes, depending on how smoky you like them. Remove the top layer of tin foil carefully with oven mitts and turn off the grill. Let the wood chips cool before removing.
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