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Chicken Kabab Salad Recipe By Chef Fauzia

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naila from Lahore
Ingredients
  1. 1 pound of Chicken Breast (boneless and skinless - cut into 1" cubes)
  2. 1 (20 ounce) can of Pineapple Chunks
  3. 1 Bell Pepper (any color - cut into 1"cubes)
  4. ½ cup Red Onion (cut into squares)
  5. 1 package of Salad Blend (any variety of your choice)
  6. 1 tbsp. Mesquite Grilling Blend
  7. ¼ cup of Olive Oil or Vegetable Oil
Method
  • Drain pineapples; reserve ½ cup juice from it. Combine reserved juice, oil and mesquite blend in shaker jar. Pour ¼ cup dressing into cup. Set aside the remaining dressing.
  • Thread pineapple chunks, chicken, bell pepper and onions onto skewers. Brush with the ¼ cup dressing. Grill or broil 10-15 minutes or until chicken is no longer pink, turning occasionally.
  • Serve kabobs over salad greens with dressing set aside earlier.
  • Note: Yield: 4 Servings, Degree of Difficulty: Easy
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