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Ingredients

• 1 (8-oz.) can crushed pineapple or pineapple tidbits in unsweetened juice, drained
• 1/3 cup lime juice
• 3 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon chopped chipotle chiles in adobo sauce (from 7 or 11-oz. can)
• 1/2 teaspoon salt
• 1 (16-oz.) pkg. classic iceberg salad mix (iceberg lettuce, carrots and red cabbage)
• 2 cups cubed cooked chicken
• 1 cup cherry tomatoes, halved
• 1/2 cup julienne-cut (2x1/8x1/8-inch) carrots
• 1 avocado, pitted, peeled and diced

Description

For An Unusual Lunch Or Dinner Salad, Try This Vegetable And Chicken Blend With A Sweet And Smoky Dressing Of Canned Pineapple And Chipotle Chiles.

Betty Crocker