Fire Grilled New Mexico Chicken & Summer Greens

A delicious summer salad with fire grilled chicken.

Total Time:
3 hours

Servings:
12

Ingredients

24 fl. oz. (3 cups) DOLE 100% Pineapple Juice

⅓ cup + ½ cup vegetable oil

1 oz. + 1 tsp. southwestern fajita seasoning

½ oz. New Mexico chili powder

4 tbsp. fresh cilantro chopped

2 lb. boneless skinless chicken breasts

2 fl. oz. (¼ cup) mango nectar

2 fl. oz. (¼ cup) seasoned rice vinegar

1 fl. oz. (2 tbsp.) lime juice

2 garlic cloves finely chopped

½ tsp. salt

36 oz. mixed greens

1 lb. frozen DOLE Pineapple Chunks in juice

6 oz. red bell pepper julienned

12 oz. pear tomatoes

6 oz. red onion cut in rings

6 oz. canned black beans rinsed and drained

6 oz. roasted corns

6 oz. frozen DOLE Chef-Ready Cuts Diced Avocado

6 oz. tortilla strips

Combine first 5 ingredients in non-reactive container. Marinate chicken breasts for minimum of 2 hours.
Pour 16 oz. pineapple juice in saucepan; reduce over low heat by half. Cool, reserve.
Combine cooled pineapple juice, mango nectar, rice vinegar, lime juice, garlic, cilantro, fajita seasoning and salt in container. Slowly whisk in oil until emulsified.
Place marinated chicken on grill or under broiler. Grilled until cooked through. Let rest 5 minutes.
Toss all salad ingredients together in large bowl.
Thinly slice cooked chicken breasts. Add to salad; toss well. Add pineapple mango salad dressing; toss to coat.
Serve on platter or in individual portions.