Pineapple chicken salad with balsamic vinaigrette

Pineapple chicken salad with balsamic vinaigrette

Recipe courtesy of Mayo Clinic staff
Serves 8

Ingredients

  • 4 boneless, skinless chicken breasts, each about 5 ounces
  • 1 tablespoon olive oil
  • 1 can (8 ounces) unsweetened pineapple chunks, drained except for 2 tablespoons juice
  • 2 cups broccoli florets
  • 4 cups fresh baby spinach leaves
  • 1/2 cup thinly sliced red onions

For the vinaigrette

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon ground cinnamon

Directions

Cut each chicken breast into cubes. In a large, nonstick frying pan, heat the olive oil over medium heat. Add the chicken and cook until golden brown, about 10 minutes.

In a large serving bowl, combine the cooked chicken, pineapple chunks, broccoli, spinach and onions.

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.

Nutritional analysis per serving

Calories 181 Sodium 75 mg
Total fat 9 g Total carbohydrate 8 g
Saturated fat 1 g Dietary fiber 2 g
Monounsaturated fat 6 g Protein 17 g
Cholesterol 41 mg

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