Grill chicken 5 to 7 min. on each side or until done (165°F). Meanwhile, grill pineapple slices and chile 8 to 10 min. or until tender, turning occasionally.
Cut pineapple into 1/2-inch chunks. Blend dressing, 2/3 cup pineapple chunks and chile in blender until smooth. Cut chicken into strips.
Combine chicken, dressing mixture, remaining pineapple chunks and all remaining ingredients except lime juice. Drizzle with lime juice.
This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient. And when working in the kitchen, use gluten-free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source.
Grill chicken, pineapple and chile as directed; cut chicken into strips. Prepare dressing mixture. Layer chicken, remaining pineapple chunks, salad greens, red peppers and jicama in large bowl. Refrigerate up to 4 hours. Toss with dressing mixture and drizzle with lime juice just before serving.
For extra flavor, brush chicken with additional 1/4 cup KRAFT Zesty Italian Dressing before grilling.
This sweet and spicy main-dish salad is low in both calories and fat. And as a bonus, it's also rich in vitamin C from the combination of red peppers and pineapple.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, about 1-3/4 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.