Tropical Chicken Salad

Classic chicken salad with a kick of sweetness.

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

Whisk together reserved juice, vinegar, oil, soy sauce, garlic, cumin, salt and pepper. Set aside 4 cups of dressing.
Combine remaining dressing and chicken. Cover; refrigerate overnight. Discard dressing from chicken before grilling chicken.
Per order, grill 1 piece chicken for about 8 minutes or until no longer pink in center. Slice on the diagonal.
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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