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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This portable recipe is perfect for outdoor dining in the summertime. We like the fun, fresh spin on regular coleslaw using pineapple and toasted almonds. Ingredients:
1 bottle (16 ounces) reduced-fat poppy seed salad dressing, divided |
2 pounds boneless skinless chicken breasts |
1 can (20 ounces) unsweetened pineapple tidbits, drained |
1 package (14 ounces) coleslaw mix |
1 medium sweet red pepper, finely chopped |
8 whole wheat tortillas (8 inches) |
1/2 cup sliced almonds, toasted |
Directions:
1. Place 1 cup dressing in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for 1 hour.
2. Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°. Let stand 5 minutes before slicing.
4. Meanwhile, in a large bowl, combine the pineapple, coleslaw mix, red pepper and remaining dressing; toss to coat. Divide among tortillas; top with chicken and sprinkle with almonds. Roll up tightly; secure with toothpicks. Yield: 8 servings.
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