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Asian Chicken Salad

2-3 pounds boneless skinless breast or tenders

For the marinade:

1 cup soy sauce

1 can crushed pineapple (do not drain)

½ cup orange juice

2 1/2 tablespoons fresh grated ginger

½ cup oil

4 – 5 cloves garlic minced

For the salad: 

Romaine Hearts chopped

Mixed Field Greens

Mandarin Oranges (1 can should be enough for 4 people)

Red onion sliced

Red cabbage - shredded

Mix the marinade ingredients using a whisk.  Pour over chicken.  Marinate overnight in the refrigerator.  This chicken is best cooked on a grill; however, it may also be cooked in a skillet on the stove.

Marinated chicken will not take as long to cook, so be careful not to dry it out on the grill.  Once the chicken is done, let it rest for at least 10 minutes before serving.  Toss the salad ingredients in a large bowl and top with the chicken.  This salad is excellent served with a ginger or Asian dressing; however, you may use whatever dressing you like.

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