Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.
Ingredients
- 0.25 cups DOLE® Pineapple Juice
- 1 tablespoon soy sauce
- 1 teaspoon packed brown sugar
- 1 clove garlic , finely chopped
- 2 boneless , 8 ounce
- 1 package DOLE Asian Island Crunch™ Salad Kit , 10.7 ounce
- 1 cup red bell pepper , thinly sliced
- 0.25 cups DOLE Red Onion , thinly sliced
Instructions
-
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.
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5
Arrange salad on plates; top with bell pepper, onion, and chicken.
Nutrition Facts
Per serving
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