Chipotle Chicken Fajita Salad

Ingredients

• 1 pound boneless, skinless chicken breasts, sliced diagonally into ½-inch-thick strips
• 1 tablespoon chopped chipotle chili pepper in adobo sauce
• ½ teaspoon salt
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon ground cumin
• 2 teaspoons olive oil
• 2 medium red and/or green bell peppers, sliced
• 1 medium DOLE® Red Onion, sliced
• 1 cup chopped DOLE® Tropical Gold® Pineapple
• 1 package (12.9 ounces) DOLE® Chipotle & Cheddar Chopped Kit
• 1 can (15.5 ounces) no salt added black beans, drained and rinsed
• ¼ cup fresh cilantro leaves

Directions

1. Toss chicken, chili pepper, salt, black pepper, and cumin in a large bowl; cover and refrigerate 30 minutes or up to 8 hours.
2. Heat oil in a large skillet over high heat; add bell peppers, onion, and chicken. Cook 5 minutes or until internal temperature of chicken reaches 165°, stirring frequently. Remove from heat; stir in pineapple. Makes about 5 cups.
3. Prepare salad kit as package directs in a medium bowl; fold in beans. Makes about 5 cups. Serve chicken mixture over salad garnished with cilantro.