Charlene's Recipe

Spring greens with grilled chicken and pineapple-curry vinaigrette

Category: for the heart

Serves 4: 2 cups salad, 2 Tbsp dressing and 3 oz chicken per serving

2 1/2 Tbsp sliced almonds
2 Tbsp flakes sweetened coconut
1 (8 oz) can pineapple tidbits packed in their own juice
3 Tbsp honey
2 Tbsp fresh lemon juice
1 Tbsp cider vinegar
1/2 tsp curry powder
1/2 tsp grated orange zest
1/4 tsp crushed red pepper flakes
1/8 tsp salt
7 cup mixed salad greens (spring mix preferred)
1/4 cup thinly red onion
4 boneless, skinless chicken breasts (about 4 oz each), all visible fat discarded, grilled

Heat a small skillet over medium high heat. Dry roast almonds and coconut for 2 minutes or until coconut begins to turn golden, stirring constantly. Remove from heat. Set aside.
Drain pineapple, reserving 1/4 cup juice.
In a small bowl, whisk together 1/4 cup pineapple juice, honey, lemon juice, vinegar, curry powder, orange zest, red pepper flakes and salt.
To assemble, arrange salad greens on a serving platter. Top with chicken breasts. Sprinkle and onion over salad greens. Pour dressing over all. Sprinkle with almond and coconut mixture.