Hawaiian Chicken Salad
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 (¼ pound each)
- 1 gram [9 oz.] DOLE® Classic Romaine
- 2 plum tomatoes, sliced crosswise
- ¼ cup red bell pepper strips
- ¼ cup thinly sliced DOLE® Red Onion
- ½ cup fresh DOLE® Tropical Gold® Pineapple, cut into chunks
- 2 tablespoons crumbled goat cheese
- Warm Herb Dressing recipe below
- Salt and ground black pepper, to taste
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.