Prep Time: 20 minutes (4 hours marinate time extra)

Cook Time 14 minutes

Ingredients:

  • 1 cup orange-ginger salad dressing
  • 2 tbsp. less sodium soy sauce
  • 1 tbsp honey
  • 4- 6 oz. boneless, skinless chicken breasts
  • 4 pineapple slices, 1/2 inch thick
  • 1- 5oz. package spring greens salad mix
  • 1 red bell pepper, roasted, peeled, seeded and cut into 1/2 inch strips; or 3/4 cup bottled roasted red pepper strips
  • 1/2 red onion, cut into thin wedges

Directions:

  1. IN a small bowl whisk together dressing, soy sauce and honey. Place chicken in a large resealable plastic bag. Add half the dressing mixture. Seal bag; refrigerate 4 hours. Cover and refrigerate remaining dressing until serving time.
  2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (350-400F). Remove chicken from marinade; discard marinade. Place chicken and pineapple slices on grill. Grill pineapple 5-7 minutes per side. Grill chicken 6-7 minutes per side or until an instant read thermometer registers 165F.
  3. Remove chicken and pineapple from grill; cut into 1-inch pieces. In a large serving bowl combine spring greens, chicken, pineapple, bell pepper and onion. Drizzle with remaining dressing, toss to coat, and serve.

Nutrition Facts per Serving: 270 cals, 11g carb, 31g of protein

***This one takes a little longer cause you have to marinade your chicken but you can even let it marinate for an hour and it will still turn out good.***

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