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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.

Guajillo Chicken Salad

Prep Time 20 minutes
Total Time 45 minutes
Difficulty 1.0 Easy
Calories Per Servings 0 Calories
Servings 1
Nutrition facts


Recipe featured at Tortilla Jo's at Downtown Disney, California.

Ingredients 7


6 oz. boneless, skinless chicken breast
1 teaspoon Guajillo Salt (recipe below)
7 oz. DOLE® Spinach, cleaned
2 oz. DOLE Chef-Ready Cuts Mango Cubes partially thawed
2 oz. Cilantro Raspberry Vinaigrette (recipe below)
1 oz. goat cheese
1 oz. almonds, sliced and toasted



6 oz. boneless skinless chicken breast
1 teaspoon Guajillo salt


Season chicken breast with Guajillo salt.  Grill chicken until internal temperature is at 165°F.  Place chicken aside to rest.


7 oz. DOLE Spinach, cleaned

2 oz. DOLE Mango, diced
Cilantro Raspberry Vinaigrette


In a mixing bowl, add spinach and mango.  Dress with Cilantro Raspberry Vinaigrette and season with salt and pepper to taste.


1 oz. goat cheese

1 oz. toasted almonds


Place salad on plate.  Top with grilled chicken.  Garnish with goat cheese and almonds.



Guajillo Salt:  Toast 2 dried Guajillo chiles in a pan.  Remove seeds and stems.  Place chiles in a blender container; cover and blend the chile until it becomes powder.  Add 1-1/2 teaspoons salt and mix until it is fully incorporated.



Cilantro Raspberry Vinaigrette:  Combine 1/4 cup lime juice, 1/4 cup DOLE® Chef Ready Raspberry Puree, 2 tablespoons honey, 2 cups chopped cilantro, 2 chopped garlic cloves, and 3 tablespoons finely chopped red onions to a blender or food processor container.  Cover; blend about 30 seconds.  Slowly stream olive oil into mixture until blended.  Season with salt and pepper to taste.

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