Caribbean Chicken Salad Recipe
Ingredients
1 can (8 ounces) DOLE® Pineapple Slices in Juice, undrained
1/2 pound cooked skinless boneless chicken breast DOLE® Salad Greens
1 cup assorted sliced or cut up DOLE® Fresh Fruit
1/4 pound DOLE® Asparagus or green beans, steamed
1/2 cup vanilla yogurt
2 to 3 tablespoons chopped chutney
1 teaspoon grated lemon peel
Directions
Drain pineapple; reserve 3 tablespoons juice for dressing.
Slice chicken diagonally into 1/2 inch slices.
Arrange sliced chicken and 2 pineapple slices on each of 2 salad plates lined with salad greens.
Arrange fresh fruit and asparagus on same plates.
For dressing, combine yogurt, chutney, reserved pineapple juice and lemon peel in small bowl
Slice chicken diagonally into 1/2 inch slices.
Arrange sliced chicken and 2 pineapple slices on each of 2 salad plates lined with salad greens.
Arrange fresh fruit and asparagus on same plates.
For dressing, combine yogurt, chutney, reserved pineapple juice and lemon peel in small bowl
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