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Pineapple Kale Citrus Salad

Image for Pineapple Kale Citrus Salad
plate

Yield

Makes 8 servings

kikkoman products used:

ingredients

1 can (20 oz.) DOLE® Pineapple Slices
1 pouch MINUTE® Multi-Grain Medley, uncooked
1/4 cup vegetable oil
2 tablespoons KIKKOMAN® Ponzu Lemon or Lime
1 tablespoon KIKKOMAN® Rice Vinegar
1 teaspoon grated fresh ginger
1-1/2 teaspoons honey
1 pkg. (6 oz.) TYSON® Cooked Chicken Breast Strips
1 pkg. (6 oz.) baby kale or baby kale mix

directions

Drain pineapple; reserve 2 tablespoons juice. Cut pineapple slices into quarters. Prepare multi-grain medley according to package directions; cool.

Combine oil, ponzu, rice vinegar, ginger, reserved pineapple juice, and honey in small bowl. Whisk to combine.

Combine chicken, kale, pineapple, and cooked medley in serving bowl. Pour ponzu vinaigrette over salad; toss to evenly coat.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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