Grilled Chicken and Fruit Salad with Pineapple Mint Dressing
This is a light refreshing salad to serve during the summer.
INGREDIENTS:
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24
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DOLE Pineapple Slices
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1 teaspoon
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lime peel grated
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2 oz. (1/4 cup)
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lime juice
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4
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garlic cloves minced
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2 lb. (12 each)
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boneless skinless chicken breasts
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12 oz. (1-1/2 cups)
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DOLE Pineapple Juice
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2/3 cup
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vegetable oil
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4 teaspoons
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honey
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3 oz. (2/3 cup)
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chopped mint leaves
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3 to 4 heads
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butter lettuce
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1
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cantaloupe sliced and skinned
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12 oz. (1-1/2 cups)
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frozen DOLE Raspberries partially thawed
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DIRECTIONS:
- Drain pineapple: reserve 1-1/3 cups juice.
- 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.
- Grill chicken 20 to 25 minutes or until no longer pink in center. Grill pineapple slices until golden brown. Discard marinade.
- Combine pineapple juice, oil, honey and mint for dressing.
- Line serving plates with lettuce. Arrange pineapple slices, chicken, cantaloupe and raspberries on lettuce. Shake pineapple-mint dressing well; pour over salads. Serve.
Prep Time: 10 minutes
Total Time: 1 minutes
Servings: 12
