Grilled Chicken and Fruit Salad with Pineapple Mint Dressing

Name: Grilled Chicken and Fruit Salad with Pineapple Mint Dressing
Prep time: 79 d 11 h 45 min 2 s
Total time: 79 d 12 h 25 min 2 s
Yield: 5
Ingredients: 1can (227 g.) DOLE® Tropical Gold Pineapple Slices; 1/2teaspoon grated lime peel; 1/2cantaloupe, sliced and skinned; 1cup strawberries or raspberries; 2tablespoons lime juice; 2large garlic clove(s), finely chopped; 5boneless, skinless chicken breasts; 1/3cup vegetable oil; 2teaspoon honey; 1/3cup chopped fresh mint

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

Prep Time: 15 mins
Total Time: 55 mins
Serves: 5
Calories: 310

Ingredients

1 can (227 g.) DOLE^® Tropical Gold Pineapple Slices
1/2 teaspoon grated lime peel
1/2 cantaloupe, sliced and skinned
1 cup strawberries or raspberries
2 tablespoons lime juice
2 large garlic clove(s), finely chopped
5 boneless, skinless chicken breasts
1/3 cup vegetable oil
2 teaspoon honey
1/3 cup chopped fresh mint

Steps to Sunshine!

Drain pineapple; reserve juice. Set aside.
Combine 3/4 the quantity of the reserved juice, lime juice and garlic in shallow, non-metallic dish. Add chicken; turn to coat both sides. Cover; marinate 15 minutes in refrigerator.
Combine remaining reserved juice, oil, honey, mint and lime peel in bottle. Cover and shake well; refrigerate.
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.
Line individual plates with lettuce. Arrange chicken, pineapple, cantaloupe and raspberries over lettuce. Shake Pineapple-Mint Dressing well before pouring over salad.