GRILLED CHICKEN AND PINEAPPLE SALAD

Grilled Chicken And Pineapple Salad image

Provided by Marian Burros

Categories dinner, salads and dressings, main course

Time 35m

Yield 2 servings

Number Of Ingredients 14

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Ingredients

1 small fennel bulb (3/4 cup)
1 large pineapple (1 1/2 cups)
8 ounces skinless, boneless chicken
8 ounces fresh corkscrew pasta
8 large black Italian, Greek or French olives
1 tablespoon grated onion
1 teaspoon anchovy paste
1 teaspoon dry mustard
1 teaspoon Dijon mustard
4 teaspoons Worcestershire sauce
1/2 cup plain nonfat yogurt
1 teaspoon raspberry or balsamic vinegar
1 bunch arugula
Freshly ground black pepper

Steps:

If using a broiler, turn it on.
For the pasta, bring water to boil in a covered pot.
Wash, trim and chop fennel finely and place in large serving bowl.
Cut pineapple into small pieces. You will need about 3/4 of the pineapple to make 1 1/2 cups. Add to fennel.
If using a stove-top grill, prepare. Grill or broil chicken until it is brown on both sides, about 10 minutes, depending on thickness of pieces.
Cook pasta according to package directions.
Cut up olives and grate onion; add to bowl along with anchovy paste, mustards, Worcestershire sauce, yogurt and vinegar.
Wash, trim and dry arugula.
When chicken is cooked, remove and cut into julienne strips; add to bowl.
Drain pasta and add to bowl. Season with pepper.
Arrange arugula on two serving plates and top with chicken salad. Add two slices of crusty French or Italian bread.

Nutrition Facts : @context http, Calories 818, UnsaturatedFat 14 grams, Carbohydrate 111 grams, Fat 22 grams, Fiber 8 grams, Protein 44 grams, SaturatedFat 6 grams, Sodium 486 milligrams, Sugar 21 grams, TransFat 0 grams