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Main dishes

Grilled Chicken & Pineapple Salad with Pineapple-Serrano Dressing

Grilled Chicken & Pineapple Salad with Pineapple-Serrano Dressing recipe
photo by:kraft
Served straight off the grill or chilled as a make-ahead salad, this tasty chicken and pineapple dish is a real crowd-pleaser.
35 min
35 min
8 servings, about 1-3/4 cups each
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What You Need

small  boneless skinless chicken breasts (2 lb.)
  fresh pineapple, peeled, cut lengthwise into 1/2-inch-thick slices
 serrano chile
cup  KRAFT Zesty Italian Dressing
cups  tightly packed mixed salad greens
 red pepper, cut into thin strips
small   jicama, peeled, cut into matchlike sticks
Tbsp.  lime juice

Make It

HEAT grill to medium heat.

GRILL chicken 5 to 7 min. on each side or until done (165°F). Meanwhile, grill pineapple slices and chile 8 to 10 min. or until tender, turning occasionally.

CUT pineapple into 1/2-inch chunks. Blend dressing, 2/3 cup pineapple chunks and chile in blender until smooth. Cut chicken into strips.

COMBINE chicken, dressing mixture, remaining pineapple chunks and all remaining ingredients except lime juice. Drizzle with lime juice.

Kraft Kitchens Tips

Make Ahead
Grill chicken, pineapple and chile as directed; cut chicken into strips. Prepare dressing mixture. Layer chicken, remaining pineapple chunks, salad greens, red peppers and jicama in large bowl. Refrigerate up to 4 hours. Toss with dressing mixture and drizzle with lime juice just before serving.
Substitute jalapeño pepper for the serrano chile.
Special Extra
For extra flavor, brush chicken with additional 1/4 cup KRAFT Zesty Italian Dressing before grilling.
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