Grillin’ Chillin’ Chicken Salad | Perdue Foodservice Products Find Products By Protein Chicken Turkey Pork Beef By Attribute No Antibiotics Ever/Antibiotic Free 100% Vegetarian Fed with No Animal By-Products Organic/Non GMO/Free Range Halal Certified Gluten Free More Search Filters Brands PERDUE® HARVESTLAND® Organic PERDUE® HARVESTLAND® PERDUE® NAE PERDUE® KINGS DELIGHT® CLUX DELUX® The Perdue Difference The Perdue Difference Tiers of Value Organic No Antibiotics Ever 100% Vegetarian Diet Animal Care Clean Label Never Imported Menu Ideas Resources Trends & Insights Broker Locator FAQs Press Releases Poultry Welfare Perdue Farms All Resources Segments Healthcare College & University K-12 Schools Independent Restuarants Military C-Store All Segments Offers Offers Merchandising Materials Grillin’ Chillin’ Chicken Salad Servings: 6 Serving Size: 2 skewers per serving Print Email Contact Us 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 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. Drain chicken thighs and thread onto skewers alternating chicken with fruit and vegetables. 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.