Grilled Chicken & Pineapple Curry Salad

• Marinade
• Juice of 3 lemons
• 1/2 c. extra virgin olive oil
• 1 tsp hot sauce
• 1 tbsp dijon mustard
• 4 1/2 chicken breast pieces (2 whole boned chicken breasts cut in two)
• Salad
• 3 stalks celery chopped in 1/4 inch pieces
• 1/2 c. Hellman's Light Mayonaise
• 1 14 oz. can pineappple chunks, drained
• 1/2 c. raisins
• 1/2 c. chopped pecans
• 1 tbsp. lemon juice
• 3/4 c. Major Grey's chutney
• 1/3 c. grated cocoanut
• Lettuce

1. Combine ingrediants for marinade. Put the 4 chicken pieces in a plastic bag, pour marinade over the chicken and refrigerate for 2 hours. Chicken can remain in marinade for up to 24 hours.
2. Heat grill to medium hot.
3. Remove chicken from marinade and discard marinade. Place chicken on grill for 10 - 12 minutes, turning half way through. Make sure chicken is cooked through and there is no pink, but do not overcook.
4. When chicken is done, remove from grill and let cool for 30 minutes.
5. While chicken is cooling, place remaining ingrediants in bowl and toss together.
6. When chicken is done, chop into 1/2 - 1" pieces and mix with ingrediants in bowl. If mixture appears dry, add a tablespoon more of the mayonaise.
7. Divide Salad on 4 large plates of lettuce.
8. Serve with crusty rolls.

marinade, lemons, extra virgin olive oil, hot sauce, mustard, chicken, salad, stalks celery, mayonaise, pineappple, raisins, pecans, lemon juice, major, grated cocoanut

Taken from www.epicurious.com/recipes/member/views/grilled-chicken-pineapple-curry-salad-1206324 (may not work)