Chicken Kabob Salad

Name: Chicken Kabob Salad
Prep time: 37 d 20 h 47 min 9 s
Total time: 37 d 21 h 2 min 9 s
Yield: 2
Ingredients: 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

Prep Time: 15 mins
Total Time: 30 mins
Serves: 2
Calories: 360

Ingredients

1 full tin (227g) DOLE^® Tropical Gold Pineapple Chunks Learn More
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

Steps to Sunshine!

Drain pineapple; reserve the juice.
Combine reserved juice, oil, and mesquite blend in a shaker jar.
Thread pineapple chunks, chicken, bell peppers and onions onto skewers. Brush with 2 tablespoons of the dressing.
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.