Grilled Chicken and Fruit Salad with Pineapple Mint Sauce The pineapple mint dressing adds a light touch to this grilled dish. Salad Grilled Chicken and Fruit Salad with Pineapple Mint Sauce Grilled Chicken and Fruit Salad with Pineapple Mint Sauce thumbnail Preparation Time: 15 minutes Total time: 55 minutes 5 Servings Ingredients: 1 can (20 oz.) DOLE® Pineapple Slices, 1/2 teaspoon grated lime peel, 2 tablespoons lime juice, 2 large garlic clove(s), finely chopped, 5 boneless, skinless chicken breasts, 1 can (6 oz.) DOLE Pineapple Juice, 1/3 cup vegetable oil, 2 teaspoon honey, 1/3 cup chopped fresh mint, Bibb lettuce leaves, 1/2 cantaloupe, sliced and skinned, 1 cup DOLE Strawberries or Raspberries, Instructions: Step 1: Drain pineapple; reserve juice.  Set aside. Step 2: Combine 3/4 cup reserved juice, lime juice and garlic in shallow, non-metallic dish.  Add chicken; turn to coat both sides.  Cover; marinate 15 minutes in refrigerator. Step 3: Combine remaining reserved juice, pineapple juice, oil, honey, mint and lime peel in bottle.  Cover and shake well; refrigerate. Step 4: Grill or broil chicken and pineapple 20 to 25 minutes or until chicken is no longer pink in center and pineapple is golden brown, brushing occasionally with marinate and turning halfway through cooking.  Discard any remaining marinade.

Step 5: Line individual plates with lettuce.  Arrange chicken, pineapple, cantaloupe and raspberries over lettuce.  Shake Pineapple-Mint Dressing well before pouring over salad.

Grilled Chicken and Fruit Salad with Pineapple Mint Sauce

Prep Time 15 minutes
Total Time 55 minutes
Difficulty 2.0 Medium
Calories Per Servings 620 Calories
Servings 5
Nutrition facts Nutrition facts

About

The pineapple mint dressing adds a light touch to this grilled dish.

Ingredients 12

Ingredients

1 can (20 oz.) DOLE® Pineapple Slices
1/2 teaspoon grated lime peel
2 tablespoons lime juice
2 large garlic clove(s), finely chopped
boneless, skinless chicken breasts
1 can (6 oz.) DOLE Pineapple Juice
1/3 cup vegetable oil
2 teaspoon honey
1/3 cup chopped fresh mint
  Bibb lettuce leaves
1/2  cantaloupe, sliced and skinned
1 cup DOLE Strawberries or Raspberries

Steps

STEP1
Ingredients

1 can (20 oz.) DOLE Pineapple Slices

Direction

Drain pineapple; reserve juice.  Set aside.

STEP2
Ingredients

1/2 teaspoon grated lime peel
2 tablespoons lime juice
2 large garlic cloves finely chopped
5 boneless, skinless chicken breasts

Direction

Combine 3/4 cup reserved juice, lime juice and garlic in shallow, non-metallic dish.  Add chicken; turn to coat both sides.  Cover; marinate 15 minutes in refrigerator.

STEP3
Ingredients

1 can (6 oz.) DOLE Pineapple Juice (2/3cup)
1/3 cup vegetable oil
2 teaspoons honey
1/3 cup finely chopped fresh mint leaves

Direction

Combine remaining reserved juice, pineapple juice, oil, honey, mint and lime peel in bottle.  Cover and shake well; refrigerate.

STEP4

Direction

Grill or broil chicken and pineapple 20 to 25 minutes or until chicken is no longer pink in center and pineapple is golden brown, brushing occasionally with marinate and turning halfway through cooking.  Discard any remaining marinade.

STEP5
Ingredients

Bibb lettuce leaves
1/2 DOLE Cantaloupe, sliced and skinned
1 cup raspberries or DOLE Strawberries

Direction

Line individual plates with lettuce.  Arrange chicken, pineapple, cantaloupe and raspberries over lettuce.  Shake Pineapple-Mint Dressing well before pouring over salad.

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