Grilled Chicken And Pineapple Salad
Published June 15, 1993
- Total Time
- 35 minutes
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Ingredients
1 small fennel bulb (¾ cup)
1 large pineapple (1 ½ cups)
8 ounces skinless, boneless chicken
8 ounces fresh corkscrew pasta
8 large black Italian, Greek or French olives
1 tablespoon grated onion
1 teaspoon anchovy paste
1 teaspoon dry mustard
1 teaspoon Dijon mustard
4 teaspoons Worcestershire sauce
½ cup plain nonfat yogurt
1 teaspoon raspberry or balsamic vinegar
1 bunch arugula
Freshly ground black pepper
Nutritional analysis per serving (2 servings)
121 grams carbs; 88 milligrams cholesterol; 855 calories; 9 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 22 grams fat; 9 grams fiber; 523 milligrams sodium; 45 grams protein; 28 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using a broiler, turn it on.
- Step 2
For the pasta, bring water to boil in a covered pot.
- Step 3
Wash, trim and chop fennel finely and place in large serving bowl.
- Step 4
Cut pineapple into small pieces. You will need about ¾ of the pineapple to make 1 ½ cups. Add to fennel.
- Step 5
If using a stove-top grill, prepare. Grill or broil chicken until it is brown on both sides, about 10 minutes, depending on thickness of pieces.
- Step 6
Cook pasta according to package directions.
- Step 7
Cut up olives and grate onion; add to bowl along with anchovy paste, mustards, Worcestershire sauce, yogurt and vinegar.
- Step 8
Wash, trim and dry arugula.
- Step 9
When chicken is cooked, remove and cut into julienne strips; add to bowl.
- Step 10
Drain pasta and add to bowl. Season with pepper.
- Step 11
Arrange arugula on two serving plates and top with chicken salad. Add two slices of crusty French or Italian bread.
Private Notes