Asian Island Grilled Chicken Salad

Asian Island Grilled Chicken Salad

1 Review 1 Pic
  • Prep

    25 m
  • Ready In

    25 m
Recipe by  Dole

“Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.”

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Ingredients

Adjust Servings

Original recipe yields 3 servings

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Directions

  1. Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.
  2. Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
  3. Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
  4. Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
  5. Arrange salad on plates; top with bell pepper, onion, and chicken.

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Review (1)

Rate This Recipe
b.barta
3

b.barta

This was delicious! I'm a college student and a first-time-ish cook and this was super simple, easy, and tastes just as good as something you could get at a restaurant. The only thing I would have done different is make more of the pineapple mix because we had more than 3 people and I didn't realize that these measurements are for 3 servings. Otherwise, absolutely delicious!

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 338 cal
  • 17%
  • Fat
  • 10.9 g
  • 17%
  • Carbs
  • 23.6 g
  • 8%
  • Protein
  • 34.5 g
  • 69%
  • Cholesterol
  • 91 mg
  • 30%
  • Sodium
  • 614 mg
  • 25%

Based on a 2,000 calorie diet

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