Lion Cobb Chicken Salad

Ingredients

• Nonstick cooking spray
• 4 boneless, skinless thin-cut chicken breasts (about 4 ounces each)
• ¼ teaspoon salt
• 1 package (13.6 ounces) DOLE^® Chopped Sunflower Crunch Kit
• 1 cup drained and rinsed canned black-eyed peas
• 1 DOLE^® Avocado, peeled, pitted and chopped
• 1½ cups chopped DOLE^® Pineapple
• 1½ cups chopped seedless watermelon
• 1 cup chopped DOLE^® Red Onion
• 1 cup sliced DOLE^® Red Radishes
• ¼ cup unsalted dry roasted peanuts

Directions

1. Prepare outdoor grill for direct grilling over medium-high heat. Spray chicken with cooking spray; sprinkle with salt. Place chicken on hot grill rack; cover and cook 8 minutes or until internal temperature reaches 165°F, turning once. Transfer chicken to cutting board; cut into ½-inch cubes.
2. Prepare Chopped Kit as package directs; serve topped with chicken and remaining ingredients.