|Amount per serving|
|Calories 300||Calories from fat: 180|
|% Daily Value*|
|Fat 19 g||29 %|
|Saturated 3.5 g||18 %|
|+ Trans 0 g|
|Cholesterol 5 mg|
|Monounsaturated Fat 6 g||12 %|
|Polyunsaturated Fat 2 g||4 %|
|Sodium 620 mg||26 %|
|Carbohydrate 34 g||11 %|
|Fibre 7 g|
|Sugars 5 g|
|Protein 8 g|
|Vitamin A||80 %|
|Vitamin C||15 %|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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?
- 2 small boneless, skinless chicken breasts
- 1 tablespoon vegetable oil
- 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
- Brush chicken with oil and 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 1/2 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.