Serves: 4
Total Calories: 205
1. Combine undrained pineapple and garlic powder in shallow dish. Add chicken, turn to coat all sides. Cover and marinate 15 minutes in refrigerator.
2. Grill or broil chicken and pineapple, brushing with reserved marinade, 5 to 8 minutes on each side or until chicken is no longer pink in center and pineapple is golden brown.
3. Discard any remaining marinade.
4. Combine salad dressing, water chestnuts and red pepper. Top with chicken and pineapple.
This Hawaiian Chicken Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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