BBQ Chicken and Fruit Salad

Ingredients

• 0.5 cup bull's-eye original barbecue sauce 
• 0.5 cup lite catalina dressing kraft
• 4  pineapple rings canned
• 10 oz torn salad greens mixed
• 1 lb chicken breasts boneless skinless
• 1 pt strawberries cut in half

Equipment

• broiler

Directions

1. Heat broiler.
2. Broil chicken 4 inches from heat 20 to 25 min. or until chicken is done (165F.), turning and brushing frequently with barbecue sauce for the last 15 min. and adding pineapple for the last 5 min. of broiling time.
3. Cut chicken into strips.
4. Arrange greens and strawberries on serving plate. Top with chicken and pineapple.
5. Serve with dressing.