Sweet Chili-Mustard Grilled Chopped Chicken Salad
A refreshing chicken salad recipe using grilled chicken breasts and lots of your favorite healthy vegetables. The dressing for this Sweet Chili Mustard Chopped Chicken Salad is packed with unique ingredients for a bold and fresh topping.
- 3/4 Cup pineapple juice
- 2 Tablespoon bottled sweet chili sauce
- 2 Tablespoons white wine vinegar
- 1 Tablespoon soy sauce
- 1 Tablespoon Dijon mustard
- 1 teaspoon dark sesame oil
- 1/2 Cup slivered almonds toasted
- 4 boneless skinless chicken breasts
- Canola oil
- 1/2 teaspoon finely chopped fresh marjoram
- salt and pepper
- 4 Cups mixed baby greens
- 2 tomatoes diced
- 1 cucumber diced
To make the dressing: In a medium saucepan, whisk together the pineapple juice, chili sauce, vinegar and soy sauce. Bring the mixture to a boil, reduce the heat, and simmer until 1/2 cup remains, 15 - 20 minutes. Transfer to a bowl and whisk in mustard and sesame oil and allow to cool to room temperature.
In a medium skillet over medium heat, cook the almonds until lightly toasted, stirring or shaking the pan occasionally.
Brush chicken breasts with oil, season with marjoram and salt and pepper. Grill over medium heat until meat is firm to the touch and no longer pink. Approximately 10 minutes. Tent until you can handle and then cut into bite-sized pieces.
In a large bowl, combine the greens, chicken, almonds and tomatoes. Drizzle the dressing over the top (you may not need all of it) and toss to evenly coat. Serve immediately.
Calories: 289kcal | Carbohydrates: 19g | Protein: 29g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 527mg | Potassium: 897mg | Fiber: 3g | Sugar: 12g | Vitamin A: 1055IU | Vitamin C: 26mg | Calcium: 69mg | Iron: 2mg