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Hawaiian Chicken Salad

Start at the continental Pacific coast and travel west to the Hawaiian Islands and you’ll find the flavors for this sophisticated salad for two. A crisp romaine salad is topped with tomato, bell pepper and red onion, plus a golden-sweet Polynesian kiss of pineapple. The Warm Herb Dressing and creamy crumbles of goat cheese, however, bring you back to lush valleys and vineyards of California. Who knew a salad could offer a cheaper (and tastier) alternative to a trip across the Pacific?
Hawiian Chicken Salad_10059
25 Minutes Total time 10 Minutes Prep time 15 Minutes Cook Time 370 Calories 2 Servings

Ingredients

Directions

  1. Season chicken with salt and pepper, to taste. Grill or broil chicken 10 to 12 minutes turning once or until no longer pink in center. Cool slightly; cut into thin strips.
  2. Combine romaine, tomatoes, bell pepper, red onion and 1/4 cup Warm Herb Dressing in large bowl; toss well.
  3. Divide salad mixture on 2 large plates. Top each with sliced cooked chicken, pineapple chunks, goat cheese, and remaining dressing to taste. Refrigerate any remaining dressing.

Warm Herb Dressing: Combine 1/2 cup chicken broth, 1/4 cup vegetable oil, 1/4 cup white wine vinegar, 1/2 tablespoon chopped fresh parsley, 1 teaspoon Dijon-style mustard, 1/2 teaspoon dried oregano leaves, crushed, 1/2 teaspoon dried basil leaves, crushed, sea salt and ground black pepper, to taste in small sauce pan, bring to boil. Boil 1 to 2 minutes; remove from heat and let stand 5 minutes to blend flavors. Whisk well to combine. Makes about 3/4 cup.

Lunch Salads Gluten-free Milk and Other Dairy

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