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Prep 20min
Total20min
Servings4
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Ingredients
Dressing
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
Salad
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
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Steps
1
In food processor bowl with metal blade or blender container, combine all dressing ingredients; process until smooth. In large bowl, combine all salad ingredients.
2
Just before serving, add dressing to salad; toss gently to mix.
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Chipotles add a spicy hot and smoky flavor to foods. To increase the heat, double the amount of chiles. Chipotle chiles in adobo sauce can be found in the Mexican-foods aisle of the supermarket or at a Latino market.
The dressing can be made ahead and refrigerated until use.
Accompany this salad with tortilla chips. Offer a try of brownies for dessert.
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