Recipe: Grilled Chicken & Pineapple Salad with Basil & Mint
by Jordan Rubin from his “Eat to Live Recipes”

Entrée: Grilled Chicken and Pineapple Salad with Basil and Mint

Note: This entrée includes healthy proteins (chicken, hard-boiled eggs) which studies have shown can help you boost metabolism, lose fat, and build lean muscle tissue so you burn more calories.

Fresh mayonnaise dressing:

4 egg yolks, raw or from three-minute hard-boiled eggs
3 Tbsp. Dijon mustard
Pinch sea salt
Pinch cayenne pepper
3 Tbsp. lemon juice
1 cup extra-virgin olive oil
2 tbsp. Garden of Life Hawaiian Lehua Honey

Marinade:

4 Tbsp. lemon juice
2 Tbsp. Dijon mustard
3 Tbsp. olive oil
2 Tbsp. Garden of Life Hawaiian Lehua Honey
1 Tbsp. seafood seasoning
8 chicken breasts, boned and skinned
3 pineapples
1/4 cup green onion, chopped
1/2 cup celery, diced
1 red bell pepper
3 Tbsp. mint, chopped
1/4 cup basil leaf, julienned

SPECIAL EQUIPMENT: Food processor

To make the mayonnaise: Place egg yolks, mustard, salt, cayenne pepper, and half the lemon juice in food processor. Blend just enough to combine ingredients; then, with machine running, add olive oil in slow stream. Add remaining lemon juice and honey. The mayonnaise will be very runny, as it is mayonnaise dressing. Pour in container and store in refrigerator until needed.

Combine all marinade ingredients and whisk together.

Butterfly the chicken breasts to allow for even cooking, cover in marinade, and refrigerate overnight. Halve the pineapples, with tops intact, and scoop out the flesh in two or three large chunks using a grapefruit knife or curved paring knife. Discard the core and cut remaining pieces in 1/2-inch chunks. Set aside scooped out pineapple halves for use later as serving bowls.

Heat grill on high, and grill chicken breasts. Allow to cool. Then cut into 1-inch pieces and dress with mayonnaise dressing. Lightly toss chicken pieces with pineapple chunks and remaining salad ingredients. Scoop evenly into pineapple boats and serve. Serves 6.

Nutritional facts per serving: 556 calories; 37 g fat (59.1 percent calories from fat); 28 g protein; 30 g carbohydrate; 3 g dietary fiber; 184 mg cholesterol; 218 mg sodium.