Chicken Pillard with Grilled Pineapple Salad

By á-3821

Ingredients

• Chicken:
• 1/4 cup olive oil
• 4 boneless,skinless chicken breast halves, pounded 1/4" thickness
• Kosher salt and fresh ground black pepper
• Pineapple Salad:
• 1 pineapple, cut into spears
• 2 heads radicchio, outer leaves removed, sliced into 1/2" strips
• 1 cup thinly sliced carrots
• 2 Tbsp torn mint leaves
• 2 Tbsp lemon juice
• 2 tsp Dijon mustard
• 1 Tbsp chopped parsley
• olive oil
• Kosher salt and freshly ground black pepper

Details

Adapted from cheatsheet.com

Preparation

Step 1

Preheat a grill or grill pan to medium heart. Whisk lemon juice, parsley, mustard, and a drizzle of olive oil in a large mixing bowl. Season with salt and pepper. Set aside.

Place pineapple spears on grill, and cook 2 to 3 minutes, until grill marks form on both sides. Remove from hear, and cut into bite-size pieces.

Season chicken with salt and pepper, and drizzle with the 1/4 cup olive oil. Grill chicken until cooked, about 3 to 4 minutes per side.

Toss pineapple, radicchio, carrots, and mint with dressing to coat. Serve with chicken.