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  • Grillin’ Chillin’ Chicken Salad

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Grillin’ Chillin’ Chicken Salad

Servings: 6

Serving Size: 2 skewers per serving

Ingredients

  • 12 Perdue IQF Boneless Skinless Chicken Thighs cut into quarters
  • 1 Lemon — Juice of
  • 1 Lime — Juice of
  • 1/8 c. Rum
  • 2 tbsp. Brown Sugar
  • 1 tsp. Ground Cinnamon
  • 1 Pineapple — cut into Chunks
  • 1 Cantaloupe — cut into bite-size chunks
  • 1 Red Bell Pepper — seeded, cut into bite-size chunks
  • 1 Green Bell Pepper — seeded, cut into bite-size chunks
  • 1/4 c. Macadamia Nuts
  • 1/4 c. Sweetened Shredded Coconut
  • 9 c. Field Greens — (1.5 cups per portion)

Instructions

  1. In a medium bowl, combine chicken thighs with lemon juice, lime juice, rum, brown sugar, cinnamon. Toss well and set aside to marinate for 10 minutes.
  2. Drain chicken thighs and thread onto skewers alternating chicken with fruit and vegetables.
  3. Grill or broil skewers for 10-12 minutes, or until it reaches 165 degrees internal temperature, turning occasionally and basting with marinade. Serve atop salad greens. Top entrée salad with macadamia nuts, coconut and your favorite dressing.