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Hawaiian Chicken Salad

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The perfect salad.

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Ingredients

  • 2 tbsp. prepared mustard
  • 2/3 cup pineapple juice
  • 3 tbsp. soy sauce
  • 2 tbsp. red wine vinegar
  • 1 tbsp. honey
  • 1-1/2 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
  • 1/2 cup almond slices, toasted
  • 1/4 cup sesame seeds, toasted

Details

Servings 6
Adapted from familyfun.go.com

Preparation

Step 1

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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