4 chicken breasts
1/2 cup BBQ sauce
4 pineapple rings
1 bag (10 oz) mixed salad greens
1 pint strawberries, cut in half
1/2 cup Catalina dressing
Bake chicken, turning and brushing frequently with BBQ sauce during the last 15 minutes. Add pineapple rings during the last 5 minutes. Cut chicken into strips. Toss all in large bowl, including dressing, in large bowl.
Serves 4
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