Pineapple Chicken Salad with Balsamic Vinaigrette
This recipe makes 8 servings. Each serving contains 19 g protein, 187 calories, 8 g carbohydrates, 1 g fiber, 9 g fat, 1 g saturated fat, 0 g trans fat, 75 mg sodium.
4 boneless, skinless chicken breasts
1 Tbsp. olive oil
1 can (8 ounces) unsweetened pineapple chunks, drained except for 2 Tbsp. juice
2 cups broccoli florets
4 cups fresh baby spinach leaves or green leaf lettuce (romaine, green leaf, etc.)
1/2 cup red onion thinly sliced
For the vinaigrette:
1/4 cup olive oil
2 Tbsp. balsamic vinegar
2 tsp. Sugar
1/4 tsp. ground cinnamon
Cut each chicken breast into cubes. In a large frying pan, heat the olive oil over medium heat. Add the chicken and cook until golden brown. Chicken may be broiled or grilled instead of sauteing.
In a large serving bowl, combine the cooked chicken, pineapple chunks, broccoli, spinach or lettuce, and onion.
To make the dressing, whisk together the olive oil, vinegar, reserved pineapple juice, sugar and cinnamon in a small bowl. Pour over the salad. Toss gently to coat evenly. Serve immediately.
Source: The Spice Shaker, Heart Healthy Cooking Series, Book 2, January 2013