Asian Island Grilled Chicken Salad

Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.

Asian Island Grilled Chicken Salad Ingredients

• cup DOLE Pineapple Juice

• 1 tablespoon soy sauce

• 1 teaspoon packed brown sugar

• 1 clove garlic, finely chopped

• 2 (8 ounce) boneless, skinless chicken breasts

• 1 (10.7 ounce) package DOLE Asian Island Crunch Salad Kit

• 1 cup red bell pepper, thinly sliced

• cup DOLE Red Onion, thinly sliced

How to Make Asian Island Grilled Chicken Salad

1. Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.

2. Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.

3. Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.

4. Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.

5. Arrange salad on plates; top with bell pepper, onion, and chicken.

Asian Island Grilled Chicken Salad Nutritions

• Calories: 338.1 calories

• Carbohydrate: 23.6 g

• Cholesterol: 91.2 mg

• Fat: 10.9 g

• Fiber: 4.4 g

• Protein: 34.5 g

• SaturatedFat: 2.1 g

• ServingSize:

• Sodium: 613.7 mg

• Sugar: 5.9 g

• TransFat:

• UnsaturatedFat:

Asian Island Grilled Chicken Salad Reviews

• This was delicious Im a college student and a first-time-ish cook and this was super simple, easy, and tastes just as good as something you could get at a restaurant. The only thing I would have done different is make more of the pineapple mix because we had more than 3 people and I didnt realize that these measurements are for 3 servings. Otherwise, absolutely delicious

• I changed things up a little to satisfy my house full of picky eaters...The biggest change, I made everything separate and added the options of bacon bits and shredded cheese (cheddar in my house) so everyone could build their own. The dressing packets that came with my salad mix were on the verge of being thrown away minus the little bit used to make this, instead I made the small amount called for first - poured all of it into a bag with the chicken ahead of time and let it marinate. Then I used the rest of the dressing packets and multiplied the rest of the ingredients to make as much more as I could...I jarred it up and refrigerated. Now we have more dressing for next time (or marinade because the chicken was AMAZING) and I didnt waste any. Everyone made their salads with the stuff they liked and left off what they didnt, so everyone got to enjoy this meal But we all agreed on one thing - we want the chicken again

• Cool recipe