Recipe by Chef Jasmine Norton
INGREDIENTS
1lb of Ground Chicken
1 Head of Romaine Lettuce
½ cup Dole® Canned Mandarin Oranges, chopped into small chunks
2 cups Dole® Canned Pineapple Chunks, diced
2 tbsp Cilantro, chopped
1 tbsp Red Onion, diced
1 Tbsp Salt
½ Tbsp Pepper
DIRECTIONS
Clean and pat dry romaine leaves (as many as preferred).
Add 2 Tbsp olive oil to a skillet and heat to medium high. Cook ground chicken, stirring frequently. Season with salt and pepper and cook until browned. Add chopped mandarin oranges to skillet with cooked ground chicken. Stir together. Once fully cooked remove from heat and allow to cool for 5 minutes.
In a small mixing bowl, add diced pineapple, diced red onion and chopped cilantro. Mix together.
TO SERVE
Place 3 romaine lettuce leaves on a plate open side up. Top each leaf with 1/3 chicken mixture and heaping tablespoon (or more) of pineapple salsa. Enjoy!
Prep Time: 10 min Cooking Time: 30 min Serving: 3
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