1 cup lemon low-fat yogurt
1 teaspoon poppy seeds
3 boneless, skinless chicken breast halves
6 cups Dole* Classic Iceberg Salad
1 20-ounce can Dole* Pineapple Chunks, drained, or
1 1/2 cups fresh Dole* Tropical Gold Pineapple cut into chunks
1 cup sliced Dole* fresh strawberries
Method
1. Preheat grill or broiler.
2. Combine yogurt and poppy seeds in a small bowl. Remove 3 tablespoons dressing for the chicken; cover and refrigerate remaining dressing for the salad.
3. Grill or broil chicken for 5-10 minutes on each side,or until no longer pink in the center,brushing occasionally with 3 tablespoons reserved dressing. Discard any remaining dressing. Cut chicken crosswise into 1/2 -inch-thick slices.
4. Line 3 individual plates with salad blend. Arrange chicken, pineapple and strawberries over the salad. Serve with chilled dressing. If the dressing is too thick, thin with water to desired consistency.
Makes 3 servings.
1 teaspoon poppy seeds
3 boneless, skinless chicken breast halves
6 cups Dole* Classic Iceberg Salad
1 20-ounce can Dole* Pineapple Chunks, drained, or
1 1/2 cups fresh Dole* Tropical Gold Pineapple cut into chunks
1 cup sliced Dole* fresh strawberries
Method
1. Preheat grill or broiler.
2. Combine yogurt and poppy seeds in a small bowl. Remove 3 tablespoons dressing for the chicken; cover and refrigerate remaining dressing for the salad.
3. Grill or broil chicken for 5-10 minutes on each side,or until no longer pink in the center,brushing occasionally with 3 tablespoons reserved dressing. Discard any remaining dressing. Cut chicken crosswise into 1/2 -inch-thick slices.
4. Line 3 individual plates with salad blend. Arrange chicken, pineapple and strawberries over the salad. Serve with chilled dressing. If the dressing is too thick, thin with water to desired consistency.
Makes 3 servings.
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