Guardians Grilled Chicken

Ingredients

• 1 ripe large DOLE® Banana, peeled and halved lengthwise
• 4 (½-inch-thick) slices fresh DOLE® Pineapple
• 1 (½-inch-thick) slice DOLE® Red Onion
• 2 tablespoons avocado oil
• 1¼ pounds boneless, skinless chicken breasts
• 1 teaspoon kosher salt
• ¾ teaspoon ground black pepper
• 1 large stalk DOLE® Celery, finely chopped
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice

Directions

1. Prepare outdoor grill for direct grilling over medium heat. Brush both sides of banana, pineapple and onion with ½ tablespoon oil; place on hot grill rack, cover and cook banana 3 minutes, and pineapple and onion 5 minutes or until grill marks appear, turning once. Transfer to a cutting board; cool 5 minutes and chop.
2. Brush chicken with 1 tablespoon oil; sprinkle with ¾ teaspoon salt and ½ teaspoon pepper. Place chicken on hot grill rack; cover and cook 12 minutes or until internal temperature reaches 165°F. Transfer chicken to a cutting board; let stand 5 minutes and cut crosswise into ¼-inch-thick slices.
3. Stir celery, cilantro, lime juice, and remaining ½ tablespoon oil, and ¼ teaspoon each salt and pepper in a large bowl; fold in banana, pineapple and onion. Makes about 2 cups.
4. Serve chicken topped with salsa.

Tips & tricks

Salsa can be prepared, covered and refrigerated up to 2 days in advance. For a lunch alternative, chop chicken, toss with salsa and wrap in whole-grain tortillas with arugula or baby spinach.