Chicken Kabob Salad

Name: Chicken Kabob Salad
Prep time: 341 d 16 h 7 min 52 s
Total time: 341 d 16 h 22 min 52 s
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 can (20 oz.) DOLE® Pineapple Chunks; 1/4 cup olive or vegetable oil; 1 tbsp mesquite grilling blends seasoning; 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes, cut into 1-inch cubes; 1 green bell pepper, cut in 1-inch cubes; 1/2 cup red onion, cut into squares, cut into squares; 1 package (5 oz.) leafy romaine or salad variety

A main-dish salad featuring chicken kabobs.

Prep time 15 mins

Total time 30 mins

Servings 4

Calories per serving 360

Nutrition Facts Jump to Recipe

Categories Spring Favorites, Summer Favorites, Appetizers, Lunch, Salads, Chicken,

Ingredients

1 can (20 oz.) DOLE^® Pineapple Chunks
1/4 cup olive or vegetable oil
1 tbsp mesquite grilling blends seasoning
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes, cut into 1-inch cubes
1 green bell pepper, cut in 1-inch cubes
1/2 cup red onion, cut into squares, cut into squares
1 package (5 oz.) leafy romaine or salad variety

Method

Drain pineapple; reserve 1/2 cup juice.
Combine reserved juice, oil and mesquite blend in shaker jar. Pour 1/4 cup dressing into cup. Set aside remaining dressing for salad.
Thread pineapple chunks, chicken, bell peppers and onions onto skewers. Brush with 1/4 cup 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.