Hawaiian Rainbow Salad with Pineapple Chicken

Try this salad for fresh, tropical flavor--mixed greens with chicken and papaya in a creamy fruit flavored dressing.

Ingredients:

• 1 1/2 cups pineapple juice
• 1/4 cup soy sauce
• 2 teaspoons fresh ginger, minced
• 2 cloves garlic, minced
• 6 boneless skinless chicken breasts, cut into 1 inch cubes
• salt and freshly ground pepper
• 1 package (10 ounces) spring mix greens
• 1 cup green papaya, peeled, seeded, and shredded
• 3/4 cup unsweetened, shredded coconut
• 1 cup macadamia nut brittle, coarsely chopped
• Hawaiian Rainbow Dressing:
• 2 Tbsp guava nectar
• 2 Tbsp passion fruit nectar
• 1 Tbsp shallot, minced
• 1/2 cup mayonnaise
• 2 Tbsp white wine vinegar
• Salt and pepper

Directions:

Soak bamboo skewers in water. Combine pineapple juice, soy sauce, ginger, and garlic in a small mixing bowl and mix well. Place chicken in 2 large zip top plastic bags and pour marinade over chicken. Seal bags and let marinate for 3 hours. Preheat grill to medium-high. Remove chicken from marinade and drain off excess. Season chicken with salt and pepper. Thread chicken onto skewers. Place skewers on grill and cook for approximately 3 minutes per side, or until chicken is cooked through. In a large bowl, combine spring mix greens, Hawaiian Rainbow Dressing, papaya, and coconut. Season with salt and pepper and mix well. Place equal portions of salad on 6 plates. Place macadamia brittle around each salad. Remove chicken from skewers and place equal amounts of chicken in the center of each salad. Makes 6 servings. Hawaiian Rainbow Dressing: In small mixing bowl, combine guava nectar, passion fruit nectar, shallot, mayonnaise, and mix well. Slowly add white wine vinegar, constantly stirring. Season to taste with salt and pepper.

Number of Servings: 6