Asian Island Grilled Chicken Salad
Description
Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.
Ingredients
•
1/4 cup DOLE® Pineapple Juice
•
1 tablespoon soy sauce
•
1 teaspoon packed brown sugar
•
1 clove garlic, finely chopped
•
2 (8 ounce) boneless, skinless chicken breasts
•
1 (10 7/10 ounce) package DOLE Asian Island Crunch™ Salad Kit
•
1 cup red bell pepper, thinly sliced
•
1/4 cup DOLE Red Onion, thinly sliced
Directions
1
Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
2
Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
3
Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
4
Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
5
Arrange salad on plates; top with bell pepper, onion, and chicken.