Asian Island Grilled Chicken Salad

Pineapple-marinated chicken breast and red bell pepper strips top this crunchy Asian salad.

Step: 1

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.

Step: 2

Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.

Step: 3

Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.

Step: 4

Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.

Step: 5

Arrange salad on plates; top with bell pepper, onion, and chicken.

Per Serving: 338 calories; protein 34.5g; carbohydrates 23.6g; fat 10.9g; cholesterol 91.2mg; sodium 613.7mg.

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