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Hawaiian Chicken Salad

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Total Time (min.)
25
Difficulty
2
Servings
2
Ingredients
9
Total Prep Time: 10 minutes
Calories Per Serving: 370
Nutrients

Nutrition Facts

Serving Size 420g

Amount per serving
Calories 370 Calories from fat: 150
% Daily Value*
Fat 17 g 26 %
Saturated 4 g 20 %
Trans 0 g
Polyunsaturated Fat 7 g %
Monounsaturated Fat 4 g %
Cholesterol 105 mg 35 %
Sodium 170 mg 7 %
Potassium 880 mg 25 %
Carbohydrate 15 g 5 %
Fiber 4 g 16 %
Sugars 9 g
Protein 40 g
Vitamin A 240 %
Vitamin C 80 %
Calcium 10 %
Iron 15 %
Vitamin E 10 %
Vitamin K 200 %
Thiamin 15 %
Riboflavin 20 %
Niacin 90 %
Vitamin B6 45 %
Folate 50 %
Magnesium 45 %
Zinc 10 %
Selenium 45 %
Manganese 35 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mini GH LOGO

Start at the continental Pacific coast and travel west to the Hawaiian Islands and you’ll find the flavors for this sophisticated salad for two. A crisp romaine salad is topped with tomato, bell pepper and red onion, plus a golden-sweet Polynesian kiss of pineapple. The Warm Herb Dressing and creamy crumbles of goat cheese, however, bring you back to lush valleys and vineyards of California. Who knew a salad could offer a cheaper (and tastier) alternative to a trip across the Pacific?

Ingredients

  • 2 small boneless, skinless chicken breasts (1/4 pound each)
  • Salt and ground black pepper, to taste 
  • 1 pkg. (9 oz.) DOLE® Classic Romaine 
  • 2 plum tomatoes, sliced crosswise 
  • 1/4 cup red bell pepper strips 
  • 1/4 cup thinly sliced DOLE Red Onion 
  • Warm Herb Dressing (recipe below) 
  • 1/2 cup fresh DOLE Tropical Gold® Pineapple, cut into chunks 
  • 2 tablespoons crumbled goat cheese

Directions

  1. Season chicken with salt and pepper, to taste. Grill or broil chicken 10 to 12 minutes turning once or until no longer pink in center. Cool slightly; cut into thin strips.

  2. Combine romaine, tomatoes, bell pepper, red onion and 1/4 cup Warm Herb Dressing in large bowl; toss well.

  3. Divide salad mixture on 2 large plates. Top each with sliced cooked chicken, pineapple chunks, goat cheese, and remaining dressing to taste. Refrigerate any remaining dressing.

Warm Herb Dressing: Combine 1/2 cup chicken broth, 1/4 cup vegetable oil, 1/4 cup white wine vinegar, 1/2 tablespoon chopped fresh parsley, 1 teaspoon Dijon-style mustard, 1/2 teaspoon dried oregano leaves, crushed, 1/2 teaspoon dried basil leaves, crushed, sea salt and ground black pepper, to taste in small sauce pan, bring to boil. Boil 1 to 2 minutes; remove from heat and let stand 5 minutes to blend flavors. Whisk well to combine. Makes about 3/4 cup.

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Hawaiian Chicken Salad Mini GH LOGO Start at the continental Pacific coast and travel west to the Hawaiian Islands and you’ll find the flavors for this sophisticated salad for two. A crisp romaine salad is topped with tomato, bell pepper and red onion, plus a golden-sweet Polynesian kiss of pineapple. The Warm Herb Dressing and creamy crumbles of goat cheese, however, bring you back to lush valleys and vineyards of California. Who knew a salad could offer a cheaper (and tastier) alternative to a trip across the Pacific? Prep Time:10 minutes Cook time: Serves: 2
Nutrition facts: 370 Calories, 17 grams fat
Ingredients: 2 small boneless, skinless chicken breasts (1/4 pound each), Salt and ground black pepper, to taste , 1 pkg. (9 oz.) DOLE® Classic Romaine , 2 plum tomatoes, sliced crosswise , 1/4 cup red bell pepper strips , 1/4 cup thinly sliced DOLE Red Onion , Warm Herb Dressing (recipe below) , 1/2 cup fresh DOLE Tropical Gold® Pineapple, cut into chunks , 2 tablespoons crumbled goat cheese, Directions:

Season chicken with salt and pepper, to taste. Grill or broil chicken 10 to 12 minutes turning once or until no longer pink in center. Cool slightly; cut into thin strips.

Combine romaine, tomatoes, bell pepper, red onion and 1/4 cup Warm Herb Dressing in large bowl; toss well.

Divide salad mixture on 2 large plates. Top each with sliced cooked chicken, pineapple chunks, goat cheese, and remaining dressing to taste. Refrigerate any remaining dressing.Warm Herb Dressing: Combine 1/2 cup chicken broth, 1/4 cup vegetable oil, 1/4 cup white wine vinegar, 1/2 tablespoon chopped fresh parsley, 1 teaspoon Dijon-style mustard, 1/2 teaspoon dried oregano leaves, crushed, 1/2 teaspoon dried basil leaves, crushed, sea salt and ground black pepper, to taste in small sauce pan, bring to boil. Boil 1 to 2 minutes; remove from heat and let stand 5 minutes to blend flavors. Whisk well to combine. Makes about 3/4 cup.