Dole Miami Beach Chicken Salad
3tablespoonsmangochutney 1 package ( 12 ounces)
Dole* Salad Blend
1 teaspoon grated lemon peel
1. Pour 1 cup juice into a glass dish. Add chicken.
Cover; refrigerate 30 minutes.
2. Stir together remaining juice, yogurt, chutney
and lemon peel; set aside.
3. Grill chicken, brushing with marinade,
for 5 minutes, or until completely cooked.
4. Arrange chicken, asparagus and fruit over
salad on 4 plates. Serve with yogurt dressing.
Makes 4 servings.
*Brands may vary by region; substitute a similar product.
OSO Sweet Onion Salad with Sweet
OSO Sweet onions are grown in the foothills of
the Andes Mountains in Chile, where the rich
volcanic soil, ideal climate and pure water provide
the perfect conditions for growing a “world class”
sweet onion. This refreshing salad, perfect for
entertaining, combines juicy navel oranges and
fresh OSO Sweet onions.
Boston lettuce, torn 1/4 cup minced
1 star fruit, sliced thin, optional
2 teaspoons honey
2 tablespoons sesame
seeds, toasted 1/3 cup salad oil
1. FOR THE SALAD: Put torn greens in a large
salad bowl. Peel oranges over a medium bowl to
catch juices, and cut along sections. Add orange
sections to the greens, reserving juice for the
vinaigrette. Mince 1/4 cup of the onion; reserve
for the vinaigrette. Cut remaining onion into
thin slices. Add onion, apples and star fruit to
salad. Garnish with sesame seeds.
2. FOR THE VINAIGRETTE: In a bowl, whisk
together orange juice, onion, vinegar, mustard and
honey. Gradually whisk in oil until well blended.
3. Toss salad well with Sweet Onion-Orange
Vinaigrette. Makes 6 servings.