Grilled Chicken Summer Salad

  • 3/4 Cup Poppyseed Dressing (divided )
  • 3 Boneless Chicken Breast Halves
  • 8 Ounces Dole Mediterranean or Leafy Romaine Salad (1 package)
  • 15 Ounces Dole Mandarin Oranges (1 can, drained)
  • 1 Cup Dole Strawberries (sliced)
  • 1/4 Cup Almonds (toasted, slivered – optional)
  1. Remove 1/4 cup dressing for chicken.
  2. Grill or broil chicken 5 to 10 minutes on each side or until chicken is no longer pink in center, brushing occasionally with 1/4 cup reserved dressing.  Discard any remaining dressing.  Cut chicken crosswise into 1/2-inch thick slices.
  3. Line 3 individual plates with salad blend.  Arrange chicken, mandarin oranges and strawberries over salad.  Sprinkle almonds over salad, if desired.  Serve with remaining dressing.