Pineapple slices and fresh lime juice add sweet and citrusy appeal to this weeknight-quick Grilled Chicken & Pineapple Salad.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup KraftCalorie-WiseCatalina Dressing
1 Tbsp. chopped fresh cilantro
zest and 1 tsp. juice from 1 lime
4 small boneless skinless chicken breasts (1 lb./450 g)
1/2 pineapple, cut into 4 slices
1 pkg. (142 g) mixed salad greens
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How do I make it ?
Heat barbecue to medium heat.
Mix dressing, cilantro, lime zest and juice until blended.
Grill chicken 6 to 8 min. on each side or until done (165°F). Meanwhile, grill pineapple 2 to 3 min. on each side or until heated through and lightly browned.
Cut chicken into thin slices and pineapple into bite-size chunks. Cover platter with salad greens; top with chicken and pineapple. Drizzle with dressing mixture just before serving.
Kraft Kitchen Tips!
For a spicier dressing, add 1 to 2 tsp. finely chopped fresh jalapeño peppers to dressing mixture before drizzling over salad.
Substitute sliced leftover cooked chicken for the grilled chicken.
Use Your Broiler
To cook the chicken under the broiler instead of on the barbecue, heat broiler. Place chicken breasts and pineapple slices on rack of broiler pan. Broil chicken, 4 inches from heat, 6 to 8 min. on each side or until chicken is done (165°F) and broil pineapple 3 min. on each side or until heated through.
Calories From Fat
% Daily Value
Fat 2.5 g
Saturated fat 0.5 g
Cholesterol 65 mg
Sodium 370 mg
Carbohydrate 24 g
Fibre 3 g
Sugars 19 g
Protein 26 g
4 servings, 1/4 recipe (256 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.