Chicken Kabob Salad
1 can (20 oz.) pineapple chunks
1/4 cup olive or vegetable oil
1 Tbsp mesquite grilling blend (Mrs. Dash brand suggested)
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 (10 oz.) leafy romaine salad blend or (12 oz.) American
salad blend or other 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 pepper and onions onto
skewers. Brush with the 1/4 cup dressing. Grill or broil 10-15
minutes or until chicken is no longer pink, turning occasionally.
Serve kabobs over salad greens with dressing set aside earlier.
Makes four servings. |