Ingredients
- 1 can (20 ounce.) pineapple chunks
- 1/4 c. olive or possibly vegetable oil
- 1 Tbsp. mesquite grilling blend (Mrs. Dash brand suggested)
- 1 lb boneless, skinless chicken breasts, cut into 1 inch cubes
- 1 x red or possibly green bell pepper, cut into 1 inch cubes
- 1/2 c. red onion, cut into squares
- 1 pkt (10 ounce.) leafy romaine salad blend or possibly (12 ounce.) American salad blend or possibly other variety
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Chicken Kabob Salad
Servings: 4
Directions
- Drain pineapple; reserve 1/2 c. juice.
- Combine reserved juice, oil and mesquite blend in shaker jar. Pour 1/4 c. dressing into c.. Set aside remaining dressing.
- Thread pineapple chunks, chicken, bell pepper and onions onto skewers. Brush with the 1/4 c. dressing. Grill or possibly broil 10-15 min or possibly till chicken is no longer pink, turning occasionally.
- Serve kabobs over salad greens with dressing set aside earlier.
- Makes four servings.
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