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Banana Chicken Salad
Salad Recipes from Makes 4 servings

Prep Time: 15 minutes
Cook Time: 10 minutes


  • 2 - carrots, peeled and sliced

  • 2 - teaspoon fresh ginger, minced

  • 2 - cloves garlic, minced

  • 1-1/2 - cups pineapple juice, divided

  • 2 - small zucchini, sliced

  • 2 - teaspoons fresh basil, chopped

  • 2 - teaspoons honey

  • 2 - teaspoons low-sodium soy sauce

  • 2 - teaspoons sesame seeds

  • Salad greens

  • 2 - boneless, skinless cooked chicken breast, sliced

  • 2 - bananas, peeled and sliced


  1. In a skillet at medium heat, coated with vegetable cooking spray, add carrots, ginger and garlic with 1/2-cup pineapple juice. 

  2. Cook for 3 minutes. 

  3. Next, add the zucchini and basil. 

  4. Reduce heat to low and keep on cooking until vegetables are tender. 

  5. Remove from heat and cool.

  6. In small bowl, you want to stir together 1/4-cup pineapple juice, honey, soy sauce and sesame seeds until well blended. 

  7. Arrange salad greens, cooked vegetables, chicken and banana on serving plate. 

  8. Spoon honey-soy dressing over salad.

Picnicking & Tailgating

Cover the salad and keep chilled until you are ready to picnic or tailgate. Store additional dressing in a jar with a tight fitting lid to pass separately.

Place the chilled salad in a plastic container and place in your ice chest for storage until getting to the picnic.

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