Grilled Chicken And Pineapple Salad

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
• ½ cup plain nonfat yogurt
• 1 teaspoon raspberry or balsamic vinegar
• 1 bunch arugula
• Freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    837 calories; 22 grams fat; 5 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 5 grams polyunsaturated fat; 116 grams carbohydrates; 9 grams dietary fiber; 24 grams sugars; 44 grams protein; 86 milligrams cholesterol; 464 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. If using a broiler, turn it on.
2. For the pasta, bring water to boil in a covered pot.
3. Wash, trim and chop fennel finely and place in large serving bowl.
4. Cut pineapple into small pieces. You will need about 3/4 of the pineapple to make 1 1/2 cups. Add to fennel.
5. 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.
6. Cook pasta according to package directions.
7. Cut up olives and grate onion; add to bowl along with anchovy paste, mustards, Worcestershire sauce, yogurt and vinegar.
8. Wash, trim and dry arugula.
9. When chicken is cooked, remove and cut into julienne strips; add to bowl.
10. Drain pasta and add to bowl. Season with pepper.
11. Arrange arugula on two serving plates and top with chicken salad. Add two slices of crusty French or Italian bread.

35 minutes