Chicken Kabob Salad

You will need

• 1 full tin (227g) DOLE^® Tropical Gold Pineapple Chunks
  
• 2 tablespoons olive or vegetable oil
• 1 1/2 tablespoons mesquite grilling blends seasoning
• 250g pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 red or green bell pepper, cut in 1-inch cubes
• 1/4 cup red onion, cut into squares
• 1 pkg. (100g) DOLE Leafy Romaine or DOLE salad variety

Method

1. Drain pineapple; reserve the juice.
2. Combine reserved juice, oil, and mesquite blend in a shaker jar.
3. Thread pineapple chunks, chicken, bell peppers and onions onto skewers. Brush with 2 tablespoons of the dressing.
4. Grill or broil 10 to 15 minutes or until chicken is no longer pink, turning occasionally. Serve kabobs over salad greens. Serve with remaining dressing.
   15:00

   Start timer