Grilled Chicken and Mixed Greens Salad
Need a gluten free and dairy free main course? Grilled Chicken and Mixed Greens Salad could be an awesome recipe to try. This recipe makes 4 servings with 461 calories, 52g of protein, and 20g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. The Fourth Of July will be even more special with this recipe. If you have pineapple tidbits, oil and vinegar salad dressing, tomatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 20 minutes. Mixed Green Farro Salad And Fresh Figs, Mini Mixed Fruit Cake, and Mixed Bean Vegetarian Enchilada are very similar to this recipe.
Instructions
In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper.
Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour.
Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once.
To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken.
Drizzle with dressing if desired.