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Chicken Kabob Salad

1 can (20 oz.) pineapple chunks
1/4 cup olive or vegetable oil
1 Tbsp. Mrs. Dash Mesquite Grilling Blend
1 lb. boneless, skinless chicken breasts, cut into
1-inch cubes
1 red or green bell pepper, cut into 1-inch cubes
1/2 cup red onion, cut into squares
1 package Dole Leafy Romaine Salad Blend (10 ounces), American Salad Blend (12 oz.), or any variety


Drain pineapple; reserve 1/2 cup juice. Combine reserved juice, oil, and mesquite blend in shaker jar. Pour 1/4 cup dressing into cup. Set aside remaining dressing. Thread pineapple chunks, chicken, bell peppers, and onions onto skewers. Brush with 1/4 cup dressing. Grill or broil 10 to 15 minutes or until chicken is no longer pink, turning occasionally. Serve kabobs over salad greens. Serve with remaining dressing. Makes 4 servings.

 


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