Fresh greens and pineapple are topped with juicy grilled chicken with accents of red pepper and raspberry vinaigrette dressing to make this delectable salad.
What You Need
Original recipe yields 6 servings
1/2 fresh pineapple, peeled, cored and cut into 1/2-inch thick lengthwise slices
6 small boneless skinless chicken breasts (1-1/2 lb.)
1/4 cup KRAFT Original Barbecue Sauce
8 cups torn mixed salad greens
1 red pepper, cut into short thin strips
1/2 cup KRAFT Lite Raspberry Vinaigrette Dressing
Add To Shopping List
Let's Make It
Heat greased grill to medium heat.
Grill pineapple slices 4 min. on each side; remove from grill. Grill chicken 5 min. on each side. Brush with 2 Tbsp. barbecue sauce; grill 2 to 4 min. or until chicken is done (165°F), turning after 2 min. and brushing with remaining barbecue sauce.
Cut chicken crosswise into strips. Cut pineapple into 1/2-inch chunks.
Cover 6 serving plates with greens; top with pineapple, peppers, chicken and dressing.
Prepare using KRAFT Hickory Smoke Barbecue Sauce.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.