Keep cool with a fresh grilled chicken salad
(NC)—With sizzling temperatures and sticky summer nights, salads are a refreshing dinner choice to keep the kitchen and the family cool. But what can really make your temperature rise is trying to convince the kids to eat their veggies. Don’t sweat it—transforming traditional, bland leafy sides into a main attraction can be easy.
For a new twist on summer greens, consider the grilled chicken salad recipe below. Grilled chicken and pineapple infused with honey garlic sauce will add variety to your tossed greens and have your kids begging for more veggies.
Grilled Chicken Salad with Pineapple
1 cup (250mL) VH Honey Garlic Sauce plus remainder of bottle for grilling
1 1/2 lb (650g) chicken breast, boneless, skinless cut into thick strips
7 oz (210g) mixed greens
1/4 cup (60mL) red onion, finely diced
1 x 14 oz (398mL) can of pineapple chunks, drained
PAM Grilling Spray
Asian-style dressing (i.e. sesame, mandarin etc.)
1. Marinate chicken breast strips in 1 cup (250mL) VH Honey Garlic Sauce for 1 hour.
2. Spray grill with PAM Grilling Spray, heat grill and grill chicken over medium high heat until cooked through, about 7 minutes.
3. In a large bowl place pineapple, red onion and greens. Just before serving toss with dressing, put salad onto individual plates and top with equal amounts of grilled chicken.
Too busy to whip up dinner? Consider picking up a few VH Steamers, VH’s new line of frozen entrees. Jam-packed with crisp vegetables and Asian-inspired flavours, these quick and easy meals can be prepped in less than five minutes.
Additional recipe ideas can be found online www.vhsauces.com. Hands-on recipe demonstrations or episodes of VH’s webseries Life Unjarred are available at www.lifeunjarred.com.
Plus see what else is cooking in our in recipes archive.