Asian Island Grilled Chicken Salad

1. 1

   Combine pineapple juice, soy sauce, brown sugar and garlic with 1 tablespoon provided sesame ginger dressing in small sauce pan. Bring to boil and reduce to 1/3.

2. 2

   Heat the grill or grill pan over medium-high heat; brush grill lightly with oil or spray with non-stick vegetable cooking spray.

3. 3

   Baste chicken with pineapple mixture. Grill chicken, turning once (and continuing to baste), 10 to 12 minutes or until no longer pink in center.

4. 4

   Slice chicken. Place salad blend in large bowl with provided accompaniments and toss with remaining dressing.

5. 5

   Arrange salad on plates; top with bell pepper, onion, and chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.