Caribbean Chicken Salad Recipe
Ingredients
| 1 1/2 cups Dole Pineapple Juice, divided | ||
| 4 boneless, skinless chicken breast halves | ||
| 1 cup vanilla low-fat yogurt | ||
| 3 tablespoons mango chutney or orange marmalade | ||
| Lemon peel | 1 Teaspoon, grated | |
| 8 cups Dole Chopped Romaine or Hearts of Romaine | ||
| 1 pound extra-la | ||
Directions
1. Pour 1 cup pineapple juice into a shallow, non-metallic dish. Add chicken, turning to coat both sides. Cover and refrigerate for 30 minutes.
2. In a small bowl, stir together remaining pineapple juice, yogurt, chutney and lemon peel; set aside.
3. Gril
2. In a small bowl, stir together remaining pineapple juice, yogurt, chutney and lemon peel; set aside.
3. Gril
Chef
