LUNCH DAY 8: ASPARAGUS & ARUGULA SALAD WITH MANDARIN ORANGES, 1 CUP STEAMED OR BOILED SHRIMP

Ingredients
6 boneless, skinless chicken breasts
2 cups chunked DOLE Tropical Gold pineapple*
¼ cup DOLE pineapple juice
½ cup finely chopped DOLE red bell pepper
¼ cup finely chopped DOLE green bell pepper
1 tablespoon chopped DOLE green onion
1 teaspoon chopped fresh cilantro or parsley
2 teaspoons chopped jalapeño chilies
* may substitute 1 can (20 oz.) DOLE pineapple chunks, drained
Directions
Grill or broil chicken 5 to 10 minutes on each side or until chicken is no longer pink in
center.
Combine pineapple chunks, juice, bell peppers, onion, cilantro and chilies in bowl.
Serve salsa with grilled or broiled chicken.
Nutrition Information (amount per serving)
Per Serving: 295 calories, 3g fat (1g sat.), 137 mg cholesterol, 155 mg sodium, 9g
carbohydrate (1g dietary fiber, 7g sugars), 55 g protein, 4% Vit A, 64% Vit C, 4%
calcium, 11% iron, 20% potassium, 6% folate
1 medium stalk or 1 ½ cups broccoli and 1 cup Dole shredded red cabbage (per
serving) 75 calories