https://tops.ads.webstophq.com/Recipes/Detail/8643/
Yield: 16 servings
Preparation Time: 15 min
1 | pound | boneless, skinless chicken breasts | |
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1 | cup | fresh DOLE Tropical Gold Pineapple, peeled, cut into chunks | |
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2 | tablespoons | vegetable oil | |
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2 | tablespoons | hot sauce | |
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2 | teaspoons | white wine vinegar | |
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2 | stalks | DOLE Premium Celery Hearts, thinly sliced | |
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16 | medium leaves, DOLE Romaine Lettuce | ||
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2 | DOLE Green Onions, thinly sliced | ||
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2 | ounces | blue cheese, crumbled | |
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2 | cups | DOLE Celery and DOLE Carrots sticks, for garnish | |
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Yield: 16 servings
Approximate Nutrient Content per serving:
Calories: | 90 | |
Calories From Fat: | 36 | |
Total Fat: | 4g | |
Saturated Fat: | 1g | |
Cholesterol: | 25mg | |
Sodium: | 125mg | |
Total Carbohydrates: | 3g | |
Dietary Fiber: | 1g | |
Sugars: | 2g | |
Protein: | 10g |
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
PREHEAT oven to 425 degrees F. Cut chicken breasts into 1-inch to 1 1/2-inch pieces. Arrange chicken and pineapple in single layer on baking sheet with sides. Roast 15 minutes, remove chicken and continue roasting pineapple for another 4 to 5 minutes or until caramelized.
HEAT vegetable oil in medium saucepan. Add hot sauce and white wine vinegar, whisking to blend.
STIR chicken and celery hearts into hot-sauce mixture. Arrange lettuce leaves on serving platter and fill each leaf with several pieces of chicken, celery hearts, pineapple and green onions. Sprinkle blue cheese evenly over leaves. Arrange celery and carrots sticks in the center of platter and serve.
Please note that some ingredients and brands may not be available in every store.
https://tops.ads.webstophq.com/Recipes/Detail/8643/
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