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8 servings, about 1-3/4 cups each
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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.
For extra flavor, brush chicken with additional 1/4 cup KRAFT Zesty Italian Dressing before grilling.
This sweet and spicy main-dish salad is low in both calories and fat. And as a bonus, it's also rich in vitamin C from the combination of red peppers and pineapple.
* 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.
I made this for my family and even my 7 year old loved it! I did use sliced carrots instead of jicama and sliced pimientos instead of sliced red peppers, but all in all it was really great!!