Hawaiian Chicken Salad

The perfect salad.

Hawaiian Chicken Salad

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tbsp. prepared mustard

  • cup pineapple juice

  • 3

    tbsp. soy sauce

  • 2

    tbsp. red wine vinegar

  • 1

    tbsp. honey

  • 1-½

    lb. chicken tenders

  • 1

    bunch leaf lettuce

  • One

    14 oz. can pineapple tidbits

  • 3

    Anaheim peppers, sliced in rings

  • 1

    small onion, sliced in rings

  • ½

    cup almond slices, toasted

  • ¼

    cup sesame seeds, toasted


In saucepan, stir mustard and pineapple juice until blended. Add soy sauce, vinegar and honey; place over high heat and bring to a boil. Place chicken in a bowl and pour warm sauce over it; cover and refrigerate at least 1 hour. Remove chicken from marinade. Place marinade in small saucepan and boil 3 minutes. Place chicken on prepared grill (or broiler rack) about 6 inches from heat. Cook, turning and basting with boiled marinade, about 6 minutes or until fork can be inserted in chicken with ease. To assemble salad, arrange lettuce on a plate; then add pineapple, pepper rings and onion. Sprinkle with almonds and sesame seeds. Top with chicken tenders and spoon remaining marinade over all.


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