Kohlrabi Chop Salad with Grilled Smart Chicken & Pineapple-Mint Vinaigrette

As refreshing as a summer Mojito, this chicken salad with pineapple-mint vinaigrette will delight you!
Dish type
Dinner
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Ingredients

  • 2 boneless skinless Smart Chicken breasts
  • 1/4 cup herb marinade (recipe on page)
  • salt
  • pepper
  • Herb Marinade
  • 1/4 cup chopped thyme
  • 1/4 cup parsley
  • 1/4 cup rosemary
  • 1/4 cup sage
  • 1/2 cup Dijon mustard
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 2 t\bsp. sea salt
  • 1 tsp. black pepper
  • 3 cups canola oil
  • Kohlrabi Chop Salad
  • 1 kohlrabi, julienned
  • 1 bulb fennel, thinly sliced
  • 1/2 green apple, julienned
  • 2 beefsteak tomatoes, deseeded and julienned
  • 1/2 red onion, Julienned
  • 1 tsp. fresh thyme
  • 1 tbsp. mint, julienned
  • 1/4 cup Pineapple-Mint Vinaigrette (recipe on page)
  • salt
  • pepper
  • Pineapple-Mint Vinaigrette
  • 1 cup pineapple juice
  • 1/2 cup red wine vinegar
  • 1 tbsp. honey
  • 1 pinch chili powder
  • 1 garlic clove, sliced
  • 1 tsp. fresh thyme
  • 1 tbsp. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • 2 tbsp. fresh mint
  • 1 1/2 cups oil

Directions

  1. Chicken
  2. Preheat grill to 350°F, then grill breast until fully cooked through. Remove and set aside
  3. Herb Marinade
  4. In a blender or food processor, combine all ingredients and blend until everything is incorporated. Pour over chicken and let marinate in the refrigerator for at least four hours and up to 12 hours.
  5. Kohlrabi Chop Salad
  6. In a large bowl, combine all ingredients and toss with the Pineapple-Mint Vinaigrette. Season well with salt and pepper and serve with grilled chicken breast.