Grilled Polynesian Chicken Salad With A Pineapple Vinaigrette

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Parade Magazine
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1½ lb boneless, skinless chicken breasts

½ cup pineapple juice

⅓ cup teriyaki sauce

¼ cup olive oil

4 cloves garlic minced

2 Tbsp brown sugar

salt & black pepper to taste

½ cup pineapple juice

3 Tbsp white balsamic vinegar

3 Tbsp honey

1 tsp garlic powder

1 tsp onion powder

1 tsp sea salt

1 tsp crushed red pepper flakes

⅔ cup olive oil

10 cups mixed salad greens

1 large cucumber, seeded & julienned

1 large carrot, peeled & julienned

1 medium red onion, thinly sliced

1 red bell pepper, thinly sliced

1½ cup fresh pineapple chunks

8 oz crumbled blue cheese

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