Asian Island Grilled Chicken Salad

GD Star Rating
  • 3 to 4
  • 25 Min.


  • 1/4 cup DOLE® Pineapple Juice
  • 1 tablespoon soy sauce
  • 1 teaspoon packed brown sugar
  • 1 clove garlic, finely chopped
  • 2 (8 oz.) boneless, skinless chicken breasts
  • 1 pkg. (10.7 oz.) DOLE® Asian Island Crunch® Salad Kit
  • 1 cup red bell pepper, thinly sliced
  • 1/4 cup DOLE Red Onion, thinly sliced


  • 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.
  • Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.
  • Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.
  • Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.
  • Arrange salad on plates; top with bell pepper, onion, and chicken.