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A low sodium recipe.

Chicken Kebab Salad

1 (20-ounce/56g) can of pineapple chunks, juice reserved
1/3 cup (180mL) olive or vegetable oil
2 tablespoons (30mL) Mrs. Dash® Chicken Grilling Blend™
4 (4-ounce/115g) boneless, skinless chicken breasts, cut into 1 inch (2.5cm) cubes
1 red or green bell pepper, cut into 1 inch (2.5cm) cubes
1/2 cup (120mL) red onion, cut into squares
1/2 cup (120mL) package of salad greens, preferrably Romaine

1. Drain pineapple; reserve juice. Make dressing from reserved pineapple juice, oil and Mrs. Dash® Chicken Grilling Blend™. Pour in a shaker jar.
2. Pour 1/4 cup (60mL) of the prepared dressing into a cup to use as a marinade.
3. Set aside remaining dressing.
4. Thread pineapple chunks, chicken, bell peppers and onions onto skewers.
5. Brush with reserved marinade. Discard any that remains.
6. Grill or broil 10 minutes or until chicken is no longer pink, turning occasionally.
7. Serve kabobs over salad greens with remaining dressing set aside earlier.

Serves: 4; Serving Size: 14.1 Oz. (401g)

Nutrititional Information Per Serving: Calories: 361; % of Calories from Fat: 39%; Total Fat: 16 g; Saturated Fat: 2 g; Unsaturated Fat: 13 g; Trans Fat: 0 g; Cholesterol: 66 mg; Sodium: 82 mg; Potassium: 752 mg; Carbohydrates: 29 g; Fiber: 4 g; Protein: 29 g

Recipe and photograph provided courtesy of Mrs. Dash®; Alberto-Culver Company. All rights reserved.