Grilled Chicken Pineapple Salad with Smoked Almonds

Grilled Chicken Pineapple Salad with Smoked Almonds Recipe

By Jim Healthy Published: 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.

Ingredients

2 No Size boneless chicken breasts
2 teaspoon pure olive oil
1/2 small red onion diced
2 stalk celery diced
1/2 cup fresh pineapple diced
2-3 tablespoon plain yogurt
1 tablespoon mayonnaise
1 tablespoon rice wine vinegar
2 teaspoon honey
2 teaspoon Dijon mustard
2 cup spicy sprouts
1/2 cup smoked almonds

Instructions

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.