How to Make Grilled Tofu Salad

Grilled Pineapple Salad

Reserve 8 slices tofu (about 10 ounces) and 8 slices zucchini for the rollover dinner.

Recipe Summary Grilled Pineapple Salad

Sweet and savory come together beautifully in this salad of marinated grilled chicken and pineapple on a healthy bed of baby spinach. We never have leftovers and everyone who eats it wants the recipe! Use fresh pineapple and rosemary; it makes the dish.

Ingredients | Grilled Tofu Salad

1 (12 fluid ounce) can or bottle beer

½ cup honey

⅓ cup Dijon mustard

2 tablespoons olive oil

1 tablespoon fresh rosemary, or more to taste

1 teaspoon garlic powder

1 teaspoon salt

⅛ teaspoon freshly cracked black pepper

2 pounds chicken breast tenderloins

1 fresh pineapple

1 (10 ounce) bag baby spinach leaves

¼ cup pine nuts

1 (10 ounce) can mandarin oranges, drained

6 tablespoons poppy seed salad dressing (such as Kraft®), or to taste

Directions

Info | Grilled Tofu Salad

prep: 15 mins cook: 10 mins additional: 3 hrs total: 3 hrs 25 mins Servings: 8 Yield: 8 servings

TAG : Grilled Pineapple Salad

Salad,

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