Ingredients
3 tablespoons unsweetened pineapple juice3 tablespoons soy sauce1 tablespoon Worcestershire sauce1/2 teaspoon garlic powder1/4 to 1/2 teaspoon pepper2 pounds boneless skinless chicken breasts, julienned8 cups torn mixed salad greens2 large tomatoes, chopped3/4 cup pineapple tidbits4 green onions, slicedOil and vinegar salad dressing, optional
Preparation
In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once.
To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.
