pineapple chicken salad
By debrogers
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Ingredients
- o 4 boneless, skinless chicken breasts, each about 5 ounces
- o 1 tablespoon olive oil
- o 1 can (8 ounces) unsweetened pineapple chunks, drained except for 2 tablespoons juice
- o 2 cups broccoli florets
- o 4 cups fresh baby spinach leaves
- o 1/2 cup thinly sliced red onions
- For the vinaigrette
- o 1/4 cup olive oil
- o 2 tablespoons balsamic vinegar
- o 2 teaspoons sugar
- o 1/4 teaspoon ground cinnamon
Details
Preparation
Step 1
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.
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