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Dole Packaged Foods, LLC, is a world leader in growing, sourcing, distributing, and marketing fruit and healthy snacks. Dole sells a full line of packaged shelf stable fruit, frozen fruit, dried fruit, and juices. The company focuses on four pillars of sustainability in all of its operations: water management, carbon footprint, soil conservation, and waste reduction.

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Dole Mango Chicken Salad

Prep Time 20 minutes
Total Time 30 minutes
Difficulty 3.0 Advanced
Calories Per Servings 660 Calories
Servings 1
Nutrition facts Nutrition facts


Another recipe courtesy of La Brea Bakery at Downtown Disney, this one using DOLE® Chef-Ready Cuts, Mango Cubes to really complete a delicious dish.

Ingredients 9


5 oz. chicken breast
1 tablespoon oil
2 oz. DOLE® Chef-Ready Cuts, Mango Cubes
1.5 oz. jicama, julienned
1/2 oz. chopped green onions
3 oz. butter lettuce
  salt and ground black pepper, to taste
2 oz. Charred Pineapple Vinaigrette (recipe below)
1 oz. slivered almonds, toasted



5 oz. chicken breast

1 tablespoon oil


Place the 5 oz. chicken breast in a bowl and add oil blend.  Season with salt and pepper.  Grill, 4 minutes on each side or until internal temperature reaches 165 degrees.  Place on a sheet tray and refrigerate until ready to serve.  When cool, chop into 2” dice.



Season mango cubes and pineapple cubes for Charred Pineapple Vinaigrette with Kosher salt and pepper then char them on the grill.



Place 2 halves of butter lettuce on the bottom of a serving bowl.  In another bowl, combine all ingredients and chicken.  Toss the ingredients with the 2 oz. charred pineapple vinaigrette.  Place the tossed & dressed salad on top of the butter lettuce in the serving bowl. Pile high!  Serve.  


16 oz. DOLE Chef-Ready Cuts, Pineapple Cubes
4 oz. rice wine vinegar
24 oz. DOLE Pineapple Juice
1 oz. Ginger
2 tablespoons Dijon mustard
2 cups salad oil
1/4 oz. Chili flakes
2 teaspoons Kosher salt


Charred Pineapple Vinaigrette: Peel 1 ounce ginger using a spoon and slice thinly. In a stainless steel pan, add 24 ounces DOLE Pineapple Juice and ginger. Reduce in half then reserve.  In a food processor, add charred pineapple cubes, 4 ounces rice wine vinegar, 2 tablespoons Dijon mustard, 1/4 ounce chili flakes, the reduced pineapple juice and ginger mixture – pouring the juice into the food processor through a strainer.  Cover; blend for 1 minute, then slowly stream in the oil until blended. Season with Kosher salt.

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