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Tropical Chicken Salad

Tropical Chicken Salad
Paired with crusty bread, this refreshing salad is delicious for a luncheon or a light dinner. It calls for watercress, a member of the mustard family that has dark green leaves and a slightly bitter, peppery flavor.

Ingredients:

  • 1 cup fresh pineapple chunks
  • 2/3 cup canned coconut milk
  • 1 piece fresh ginger, 4 to 5 inches long, peeled
      and thinly sliced
  • 1/2 tsp. salt, plus more, to taste
  • 1/4 tsp. freshly ground pepper, plus more, to
      taste
  • 4 boneless, skinless chicken breast halves
  • 2 Tbs. extra-virgin olive oil
  • 1 1/2 Tbs. red wine vinegar
  • 2 Tbs. pineapple juice
  • 1 bunch watercress, stemmed
  • 1 bunch dandelion greens, stemmed

Directions:

In a blender or food processor fitted with a metal blade, combine the pineapple, coconut milk, ginger, the 1/2 tsp. salt and the 1/4 tsp. pepper. Process until smooth. Place the chicken breast halves in a single layer in a shallow, nonreactive dish and pour the pineapple mixture over them, turning to coat evenly. Cover and refrigerate for 2 to 3 hours.

Remove the chicken from the marinade, reserving the marinade. Place a sauté pan over medium-high heat. Add the chicken and cook, turning once and brushing with the reserved marinade, until the chicken is opaque and the juices run clear, 8 to 10 minutes per side. Transfer the chicken to a plate and set aside.

In a bowl, whisk together the olive oil, vinegar, pineapple juice, salt and pepper. In a large bowl, toss the watercress and dandelion greens with the vinaigrette. Divide the greens among 4 plates and top each with a chicken breast.
Serves 4.
Williams-Sonoma Kitchen.