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Hawaiian Rainbow Salad with Pineapple Chicken

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Submitted by: film_score

 

Try this salad for fresh, tropical flavor--mixed greens with chicken and papaya in a creamy fruit flavored dressing.
 

Ingredients

  • 1 1/2 cups pineapple juice
  • 1/4 cup soy sauce
  • 2 teaspoons fresh ginger, minced
  • 2 cloves garlic, minced
  • 6 boneless skinless chicken breasts, cut into 1 inch cubes
  • salt and freshly ground pepper
  • 1 package (10 ounces) spring mix greens
  • 1 cup green papaya, peeled, seeded, and shredded
  • 3/4 cup unsweetened, shredded coconut
  • 1 cup macadamia nut brittle, coarsely chopped
  • Hawaiian Rainbow Dressing:
  • 2 Tbsp guava nectar
  • 2 Tbsp passion fruit nectar
  • 1 Tbsp shallot, minced
  • 1/2 cup mayonnaise
  • 2 Tbsp white wine vinegar
  • Salt and pepper

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Method

Soak bamboo skewers in water. Combine pineapple juice, soy sauce, ginger, and garlic in a small mixing bowl and mix well. Place chicken in 2 large zip top plastic bags and pour marinade over chicken. Seal bags and let marinate for 3 hours. Preheat grill to medium-high. Remove chicken from marinade and drain off excess. Season chicken with salt and pepper. Thread chicken onto skewers. Place skewers on grill and cook for approximately 3 minutes per side, or until chicken is cooked through. In a large bowl, combine spring mix greens, Hawaiian Rainbow Dressing, papaya, and coconut. Season with salt and pepper and mix well. Place equal portions of salad on 6 plates. Place macadamia brittle around each salad. Remove chicken from skewers and place equal amounts of chicken in the center of each salad. Makes 6 servings. Hawaiian Rainbow Dressing: In small mixing bowl, combine guava nectar, passion fruit nectar, shallot, mayonnaise, and mix well. Slowly add white wine vinegar, constantly stirring. Season to taste with salt and pepper.

 

Notes:

 

Number of Servings: 6

 

Submitted by: film_score ()

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