Grilled Chicken and Fruit Salad with Pineapple Mint Dressing

This is a light refreshing salad to serve during the summer.

Photo of Grilled Chicken and Fruit Salad with Pineapple Mint Dressing


24 DOLE Pineapple Slices
1 teaspoon lime peel grated
2 oz. (1/4 cup) lime juice
4 garlic cloves minced
2 lb. (12 each) boneless skinless chicken breasts
12 oz. (1-1/2 cups) DOLE Pineapple Juice
2/3 cup vegetable oil
4 teaspoons honey
3 oz. (2/3 cup) chopped mint leaves
3 to 4 heads butter lettuce
1 cantaloupe sliced and skinned
12 oz. (1-1/2 cups) frozen DOLE Raspberries partially thawed


  1. Drain pineapple: reserve 1-1/3 cups juice. 
  2. Combine reserved pineapple juice, lime peel, lime juice and garlic in large shallow pan.   Place chicken in pan, turn to coat. Cover, refrigerate and marinate 15 to 30 minutes.

  3. Grill chicken 20 to 25 minutes or until no longer pink in center. Grill pineapple slices until golden brown. Discard marinade.
  4. Combine pineapple juice, oil, honey and mint for dressing.
  5. Line serving plates with lettuce. Arrange pineapple slices, chicken, cantaloupe and raspberries on lettuce.  Shake pineapple-mint dressing well; pour over salads. Serve.
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