Grilled Pineapple Chicken Salad

Nancy Olah

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 6 to 8 people

Course: Easy Weeknight Meals

12 oz. package Beyond Meat Chicken-Free Strips Southwest Style shredded
2 cups chopped red bell pepper 1 large pepper
1 to 1 1/2 cups diced celery 1-2 stalks depending on size
1/4 thinly sliced scallions
1 clove garlic pressed
1/2 teaspoon fresh grated ginger
3 tablespoons lime juice
1/4 teaspoon sea salt
1/2 teaspoon brown sugar
1/2 teaspoon Worcestershire sauce
2-3 tablespoons chopped cilantro or parsley, if you have cilantro haters in your family
1/3 cup extra virgin olive oil
1 large fresh pineapple top and bottom cut off, and outer she'll cut away, and sliced (you'll get about 6-7 slices)
1/4-1/2 cup chopped pecans optional

Shred the chicken strips using a box grater and set aside in a covered bowl in the fridge while you do the rest of the prep work.
Mix red pepper, celery, and scallions together.
Get the pineapple slices going on the grill. Grill 5-6 minutes per side over a low grill. Watch carefully. Remove to a plate to cool when done.
Mix garlic, ginger, lime juice, sea salt, brown sugar, Worcestershire sauce and cilantro (or parsley) in the blender. Pulse to mix, and then drizzle in olive oil in a thin stream with the motor running on low to create an emulsion.
Mix together everything except the pineapple and the pecans, and refrigerate until you're ready to serve.
Just before serving, cube the pineapple (discarding or eating the core which tenderizes when you grill it and is delicious), and add it to the salad along with the optional chopped pecans. Don't add the pineapple too early. You want the flavors to stay distinct!