A delicious summer salad with fire grilled chicken.
24 fl. oz. (3 cups) | DOLE Pineapple Juice |
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1/3 cup + 1/2 cup | vegetable oil |
1 oz. + 1 tsp. | southwestern fajita seasoning |
1/2 oz. | New Mexico chili powder |
4 tbsp. | fresh cilantro chopped |
2 lb. | boneless skinless chicken breasts |
2 fl. oz. (1/4 cup) | mango nectar |
2 fl. oz. (1/4 cup) | seasoned rice vinegar |
1 fl. oz. (2 tbsp.) | lime juice |
2 | garlic cloves finely chopped |
1/2 tsp. | salt |
36 oz. | mixed greens |
1 lb. | frozen DOLE Tropical Gold Pineapple Chunks |
6 oz. | red bell pepper julienned |
12 oz. | pear tomatoes |
6 oz. | red onion cut in rings |
6 oz. | canned black beans rinsed and drained |
6 oz. | roasted corns |
6 oz. | frozen DOLE Diced Avocado |
6 oz. | tortilla strips |