Tropical Chicken Salad
It's not your ordinary chicken salad. Pairing chicken with avocado, strawberries, and tropical fruit creates an incredible blend of flavors that is sure to make this one of your favorite light dishes.
It's not your ordinary chicken salad. Pairing chicken with avocado, strawberries, and tropical fruit creates an incredible blend of flavors that is sure to make this one of your favorite light dishes.
Ingredients
4 boneless, skinless chicken breast halves
2 teaspoons extra-virgin olive oil, Bertolli®
Refrigerated pineapple chunks, Del Monte®
1⁄3 cup fat-free plain yogurt, Horizon Organic®
1 tablespoon orange juice concentrate, Minute Maid®
4 cups packaged chopped romaine lettuce, Ready Pac®
1 cup refrigerated mango chunks, drained, Del Monte®
8 whole strawberries
1 avocado, sliced
Directions
Set up grill for direct cooking over high heat. Brush both sides of chicken breast halves with olive oil; set aside.
Oil grate when ready to start cooking. Place chicken on hot oiled grill. Cook for 4 to 6 minutes per side or until chicken is no longer pink (170 degrees F).
For dressing, drain pineapple, reserving 1⁄3 cup juice. Measure 1 cup pineapple chunks; set aside. Refrigerate remaining juice and pineapple for another use. In a small bowl, whisk together the 1⁄3 cup reserved pineapple juice, yogurt, and orange juice concentrate. Set aside.
On a large platter, arrange romaine, chicken, pineapple chunks, mango chunks, strawberries, and avocado slices. Serve with dressing.
NOTES: Per serving 383 cal., 11 g total fat (2 g sat. fat), 83 mg chol., 113 mg sodium, 29 g carbo., 5 g fiber, 36 g pro. Daily Values 75% vit. A, 226% vit. C, 9% calcium, 15% iron
