Smoked Chicken, Spinach, Grilled Pineapple and Pomegranate Salad

Tuesday, April 30, 20130 comments

Smoked Chicken, Spinach, Grilled Pineapple and Pomegranate Salad
Smoked Chicken, Spinach, Grilled Pineapple and Pomegranate Salad

Just had to post this one for Dole National Salad Day! I do love a colorful, flavorful dinner salad and this one was totally outstanding. The chicken breasts are dry rubbed with smokey spices and then slowly open roasted on a rack in the oven (or under indirect low heat on a backyard gas grill). This provides delicious juicy chicken chunks to enjoy with the spinach and other vegetables and of course, the sweet grilled pineapple and tangy pomegranate seeds. A simple homemade lemon dijon dressing completed this balanced, nutritious, colorful, flavorful and oh so satisfying dinner salad.

Serves 4

4 large boneless skinless chicken breasts

Wash and pat dry, then roll in the dry rub.

Dry Rub

  • 2 tbsp smoked paprika
  • 3 tbsp paprika
  • 1/2 tsp chipotle powder
  • 2 tbsp powdered ginger
  • 2tbsp dry mustard
  • 1 tsp dry thyme
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 2 tsp salt
  • 2 tbsp brown sugar 1 tbsp chili powder
Place the chicken breasts on a rack in a roasting pan and roast at only 275 degree F for about an hour depending on the size of the chicken breasts. Always use a meat thermometer inserted into the middle of the thickest part of the chicken breast reaches 170 degrees F or 77 degrees Celsius. Let he chicken rest for 10 minutes before dicing and adding to the salad.

The salad is composed of :
  • about 6 cups baby spinach or mixed baby greens, like Dole Tender Garden
  • 1/2 cup sliced radishes
  • 1 cup julienne sweet bell peppers
  • 1/2 sliced English cucumber
  • seeds of half a pomegranate
  • 1 1/2 cups lightly grilled diced golden pineapple    
Lemon Dijon Salad Dressing

Shake together in an airtight container until well combined:
  • 1/3 olive oil
  • juice and finely minced zest of one lemon
  • 3 tbsp dijon mustard
  • pinch of salt
  • pinch of pepper
  • 1 1/2 tbsp honey

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