Baby Kale, Pineapple, and Chicken Salad with Ponzu Vinaigrette

Makes 8 Servings


1 can (20 oz.) pineapple chunks, drained, juice reserved
1 bag Minute® Rice and Quinoa, uncooked
1/4 cup vegetable oil
2 Tbsps Ponzu sauce (citrus seasoned dressing and sauce)
1 Tbsp rice vinegar
1 tsp fresh ginger root, grated
1 1/2 tsps honey
2 pkgs boneless skinless chicken breast, cut into thin strips
6 oz baby kale


Drain pineapple chunks, measuring 2 tablespoons of juice; set aside. Prepare Rice and Quinoa according to package directions using remaining reserved pineapple juice plus water to measure 1 cup; cool. In a small bowl, combine oil, citrus seasoned dressing (ponzu sauce), rice vinegar, ginger, 2 tablespoons reserved pineapple juice, and honey. Whisk to combine. In a large bowl, combine chicken, kale, pineapple, and cooked Rice and Quinoa. Pour ponzu vinaigrette over salad; toss to evenly coat.