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    Chicken Kabob Salad


    Source of Recipe


    internet

    List of Ingredients




    20 Oz. (56g) can of pineapple chunks, juice reserved
    1/4 cup (60mL) olive or vegetable oil
    1 Tbsp. (15mL) Mrs. Dash� Mesquite Grilling Blend�
    4 4Oz (115g) boneless, skinless chicken breasts, cut into 1 inch (2.5cm) cubes
    1 red or green bell pepper, cut into 1 inch (2.5cm) cubes
    1/2 cup (120mL) red onion, cut into squares
    10 Oz. (280g) package of salad greens, preferrably Romain

    Recipe




    1. Drain pineapple; reserve 1/2 cup (120mL) juice. Combine reserved juice, oil and Mrs. Dash� Mesquite Grilling Blend� in shaker jar.

    2. Pour 1/4 cup (60mL) dressing into a cup.

    3. Set aside remaining dressing.

    4. Thread pineapple chunks, chicken, bell peppers and onions onto skewers.

    5. Brush with the 1/4 cup (60mL) dressing. Discard the rest of this portion of dressing.

    6. Grill or broil 10 to 15 minutes or until chicken is no longer pink, turning occasionally.

    7. Serve kabobs over salad greens.

    8. Serve with remaining dressing set aside earlier.



 

 

 

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