Baby Kale Pineapple and Chicken Salad An Asian-style entree salad that's easy to prepare. Salad Baby Kale Pineapple and Chicken Salad Baby Kale Pineapple and Chicken Salad thumbnail Preparation Time: 10 minutes Total time: 10 minutes 8 Servings Ingredients: 1 can (20 oz.) DOLE® Pineapple Chunks, drained, reserve juice, 1 bag MINUTE® Multi-Grain Medley Rice, uncooked, 1/4 cup vegetable oil, 2 tablespoons KIKKOMAN® Ponzu Sauce, 1 tablespoon KIKKOMAN Rice Vinegar, 1 teaspoon grated fresh ginger, 1-1/2 teaspoons honey, 2 pkgs. (12 oz.) cooked chicken breast strips, 1 pkg. (6 oz.) baby kale or baby kale mix, Instructions: Step 1:
Measure 2 tablespoons juice and set aside.  Prepare multi-grain medley according to package directions using remaining reserved pineapple juice plus water to measure 1 cup; cool.  
Step 2:
Combine oil, ponzu sauce, rice vinegar, ginger, two tablespoons reserved pineapple juice, and honey in small bowl.  Whisk to combine.
Step 3:
Combine chicken, kale, pineapple, and cooked rice medley in a large bowl.  Pour ponzu vinaigrette over salad; toss to evenly coat.  

Baby Kale Pineapple and Chicken Salad

Prep Time 10 minutes
Total Time 10 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 8
Nutrition facts

About

An Asian-style entree salad that's easy to prepare.

Ingredients 9

Ingredients

1 can (20 oz.) DOLE® Pineapple Chunks, drained, reserve juice
1 bag MINUTE® Multi-Grain Medley Rice, uncooked
1/4 cup vegetable oil
2 tablespoons KIKKOMAN® Ponzu Sauce
1 tablespoon KIKKOMAN Rice Vinegar
1 teaspoon grated fresh ginger
1-1/2 teaspoons honey
2 pkgs. (12 oz.) cooked chicken breast strips
1 pkg. (6 oz.) baby kale or baby kale mix

Steps

STEP1
Ingredients

1 can (20 oz.) DOLE® Pineapple Chunks, drained, reserve juice
1 bag MINUTE® Multi-Grain Medley, uncooked

Direction

Measure 2 tablespoons juice and set aside.  Prepare multi-grain medley according to package directions using remaining reserved pineapple juice plus water to measure 1 cup; cool.  

STEP2
Ingredients

1/4 cup vegetable oil
2 tablespoons KIKKOMAN® Ponzu Sauce
1 tablespoon KIKKOMAN Rice Vinegar
1 teaspoon grated fresh ginger
1-1/2 teaspoons honey

Direction

Combine oil, ponzu sauce, rice vinegar, ginger, two tablespoons reserved pineapple juice, and honey in small bowl.  Whisk to combine.

STEP3
Ingredients

2 pkgs. (12 oz.) cooked chicken breast strips
1 pkg. (6 oz.) baby kale or baby kale mix

Direction

Combine chicken, kale, pineapple, and cooked rice medley in a large bowl.  Pour ponzu vinaigrette over salad; toss to evenly coat.  

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