• 1 1/2 cups DOLE® Canned 100% Pineapple Juice, divided
  • 4 boneless, skinless chicken breast halves
  • 1 cup vanilla lowfat yogurt or frozen yogurt
  • 3 tbsp mango chutney
  • 1 tsp grated lemon peel
  • 1 pkg DOLE® Chopped Romaine
  • 1 pound extra-large fresh DOLE® Asparagus, trimmed, cooked, chilled
  • 1 cup fresh DOLE® Tropical Gold Pineapple, chunked
  • 1 cup DOLE® Strawberries, quartered
  • 1 to 2 DOLE® Bananas, sliced
  • 1/2 cup DOLE® Mushrooms, sliced, optional


Step 1
Pour 1 cup pineapple juice in shallow, non-metallic dish. Add chicken; turn to coat both sides. Cover; refrigerate 30 minutes.
Step 2
Stir together remaining pineapple juice, yogurt, chutney and lemon peel, in small bowl; set aside.
Step 3
Grill or broil chicken, brushing occasionally with reserved pineapple marinade 6 to 8 minutes on each side or until chicken is no longer pink in center. Discard remaining marinade. Slice chicken diagonally and season with salt and pepper.
Step 4
Arrange chicken on four dinner plates lined with salad greens. Evenly divide asparagus, fruit and mushrooms on plates. Serve with pineapple yogurt dressing.