Baby Kale, Pineapple, and Chicken Salad with Ponzu Vinaigrette

Makes 8 Servings

Ingredients

1 can (20 oz.) pineapple chunks, drained, juice reserved
1 bag Minute® Multi-Grain Medley, uncooked
1/4 cup vegetable oil
2 Tbsps citrus seasoned dressing and sauce (Ponzu)
1 Tbsp rice vinegar
1 tsp fresh ginger, grated
1 1/2 tsps honey
2 pkgs (12 oz. ea.) boneless skinless chicken breast, cut into thin strips
6 oz baby kale

Directions

Drain pineapple chunks, measuring 2 tablespoons of juice; set aside. Prepare Multi-Grain Medley 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 Multi-Grain Medley. Pour ponzu vinaigrette over salad; toss to evenly coat.