Tropical Chicken Salad

Classic chicken salad with a kick of sweetness.

Photo of Tropical Chicken Salad


6 lb. 10 oz. (1 (#10) can) DOLE Tropical Fruit Salad drained reserve juice
12 oz. (1-1/2 cup) red wine vinegar
8 oz. (1 cup) vegetable oil
6 oz. (3/4 cup) soy sauce
1 oz. (6 cloves) garlic cloves finely chopped
1 tbsp. ground cumin
2 tsp. salt
2 tsp. ground black pepper
7 lb. 8 oz. (24) boneless skinless chicken breast halves
2 lb. (12 qt.) salad greens
8 oz. (1-1/2 cups) chopped macadamia nuts


  1. Whisk together reserved juice, vinegar, oil, soy sauce, garlic, cumin, salt and pepper.  Set aside 4 cups of dressing.
  2. Combine remaining dressing and chicken.  Cover; refrigerate overnight.  Discard dressing from chicken before grilling chicken.
  3. Per order, grill 1 piece chicken for about 8 minutes or until no longer pink in center.  Slice on the diagonal.
  4. Place 2 cups  salad greens on plate.  Fan out chicken over greens.  Add 1/4 cup tropical fruit salad around chicken.  Drizzle with 2 ounces dressing.  Garnish with 1 tablespoon nuts.  Serve.
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