Downtown Disney Summer Celebration Invites Disneyland Resort Guests to ‘Taste – Play – Live the Spirit of the Pacific Islands’ June 29

Aloha! Summer is officially here, and it’s time for a summer celebration! The Downtown Disney Summer Celebration, that is! This special event, on June 29 in the Downtown Disney District at the Disneyland Resort, will be a celebration of the Pacific Islands. Come “Taste – Play – Live the Spirit of the Pacific Islands” with art, performances and – of course – delicious food.

Speaking of food, restaurants all over the Downtown Disney District will offer special menu items inspired by products from Dole – the event sponsor for the Downtown Disney Summer Celebration – from now through September 2. Want to bring a taste of the Pacific Islands home? Try out the recipe below from La Brea Bakery Café – and be on the lookout for more during the Downtown Disney Summer Celebration!

Dole Mango Chicken Salad

• Grilled chicken breast ​​​​​​​​- 5 oz.
• DOLE Chef-Ready Cuts – Mango Cubes​​​​​ – 2 oz
• Jicama​​​​​​​​​​ – 1.5 oz
• Toasted cashews ​​​​​​​​- 1 oz
• Oil Blend (80/20) ​​​​​​​​- 1 Tbsp/0.5 oz
• Green onions ​​​​​​​​​- 0.5 oz
• Butter lettuce ​​​​​​​​​- 3 oz
• Salt & pepper

Grilled Chicken:

Place the 5 oz. chicken breast in a bowl and add the 80/20 oil blend. Season with salt and pepper. Grill 4 minutes on each side. Place on a sheet tray and refrigerate until 41°. When cool, chop into 2” dice.

Charred Pineapple Vinaigrette:

• DOLE Chef-Ready Cuts – Pineapple Cubes​​​​ – 16 oz
• Rice wine vinegar ​​​​​​​​- 4 oz
• DOLE pineapple juice ​​​​​​​- 24 oz
• Ginger ​​​​​​​​​- 1 oz
• Dijon mustard​​​​​​​​ – 2 Tbsp/1 oz
• 80/20 Oil blend ​​​​​​​​- 2 Cups/16 oz
• Chili flakes ​​​​​​​​​- 0.25 oz
• Kosher salt ​​​​​​​​​- 2 tsp/0.34 oz

Directions:

1. Season DOLE Chef-Ready Cuts – Mango Cubes with Kosher salt & pepper then char them on the grill.
2. Peel the ginger using a spoon and slice thinly. In a stainless steel pan, add DOLE pineapple juice & thinly sliced ginger. Reduce in half then reserve.
3. In a food processor, add the 1) charred DOLE Chef-Ready Cuts – Pineapple Cubes, 2) rice wine vinegar, 3) Dijon mustard, 4) chili flakes, 5) the reduced DOLE pineapple juice & ginger – pouring the juice into the food processor through a strainer.
4. Blend for 1 minute, then slowly add the 80/20 oil blend. Finish with Kosher salt.

Salad Preparation:

1. Peel jicama and cut into batons. Dice the batons into 1/8” dice.
2. In a 350° oven, toast the cashews for 10 minutes – stirring after 5 minutes.
3. Wash the green onions and trim off the white part. Slice on a bias from end to end.
4. Tear the basil & mint into ¼ then reserve.
5. In a serving bowl, place 2 halves of butter lettuce on the bottom of the bowl.
6. In another bowl, combine all ingredients (including chicken) except the cashews, basil & mint. Toss the ingredients with the 2 oz. charred pineapple vinaigrette.
7. Place the tossed & dressed salad on top of the butter lettuce in the serving bowl. Pile high!
8. Garnish with the toasted cashews, basil and mint. Serve.

For more Disney Parks recipes, check out the posts below:

• Disneyland Resort Chef Shares Secrets for Perfect Eggs Benedict
• Expanded BoardWalk Bakery Reopens at Walt Disney World Resort Friday with New Treats
• Impress Your Guests with This Easy Disneyland Resort Dish

Downtown Disney Summer Celebration Invites Disneyland Resort Guests to ‘Taste – Play – Live the Spirit of the Pacific Islands’ June 29 by Erin Glover: Originally posted on the Disney Parks Blog