Visit Dole Pages on Facebook
Visit Dole Pages on Pinterest
Visit Dole Pages on YouTube
Visit Dole Pages on Instagram
Latest Articles

How to Grow Healthy Kids

Our children’s nutrition is vital to their health and development, both in school and in sports. Teach your kids about healthy choices today to establish healthy habits for tomorrow. Set a good example by involving them in meal planning, introducing them to cooking and portion control and getting active!

Read More

What to Eat During Pregnancy

If you’re pregnant you have probably heard the phrase eating for two. It’s true that a pregnant woman's calorie intake grows during pregnancy, but simply doubling your calorie intake is not the solution for you or your baby.

Read More


Regardless of whether banana selfies are an effective way to protest racism, banana snacks are undoubtedly an effective way to refuel the body.

Read More
Company Overview

About Us

Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Chicken and Garden Greens and Balsamic Glaze

Prep Time 10 minutes
Total Time 45 minutes
Difficulty 1.0 Easy
Calories Per Servings 250 Calories
Servings 8
Nutrition facts


Chicken with cooked garden greens drizzled with a balsamic glaze.

Ingredients 8


8 small  boneless, skinless chicken breast halves
  salt and ground black pepper, to taste
4 tbsp. olive oil, divided
2 large  red onions, cut 1/2 in. slices, separate in rings
1 tbsp. fresh oregano, chopped
1 pkg. (6 oz.) DOLE® Tender Garden Salad Blend
2 tbsp. packed brown sugar
1/2 cup balsamic vinegar



8 small or thin sliced boneless, skinless chicken breast halves (2 pounds)
Salt and ground black pepper, to taste
4 tbsp. olive oil, divided
2 large red onions, cut into 1/2-inch slices and separated into rings
1 tbsp. chopped fresh oregano or 1 teaspoon dried oregano leaves,
1 pkg. (6 oz.) DOLE® Tender Garden Salad Blend
2 tbsp. packed brown sugar
1/2 cup balsamic vinegar


Season chicken on both sides with salt and pepper. Cook chicken in 2 tablespoons oil in large nonstick skillet over medium-high heat 8 to 10 minutes, turning once or until lightly browned and no longer pink in center (165°F.). Cook in 2 batches if necessary. Remove from skillet; keep warm.



In same skillet, add remaining 2 tablespoons oil, onions and oregano. Cook over medium-high heat, stirring often, 8 to 10 minutes or until onions are softened and lightly browned. Add salad blend, cook, stirring, 3 to 4 minutes or just until salad blend is wilted. Stir in brown sugar; cook 1 minute longer. Remove onion mixture to large serving dish.



Add balsamic vinegar to skillet, boil 1 to 2 minutes or until slightly thickened.



Arranged cook chicken over onion mixture and drizzle chicken with balsamic glaze.

View & Leave Comments
comments powered by Disqus