-
Serves
8 -
186
Calories
Dietician's Tip: Balsamic vinegar adds vibrant flavor to this salad and only a smidgen of fat and sodium.
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
Serving size: About 2 cups
- Calories 186
- Cholesterol 51 mg
- Monounsaturated fat 7 g
- Saturated fat 1.5 g
- Sodium 50 mg
- Total carbohydrate 7 g
- Dietary fiber 1 g
- Protein 17 g
- Serving size About 2 cups
- Total fat 10 g
- Fats and oils 1
- Meats, poultry and fish 2
- Vegetables 2
- Fats 1
- Protein and dairy 1
- Vegetables 2
- Fats 1
- Meat and meat substitutes 2
- Nonstarchy vegetables 2
Last Updated: 09-15-2016
RCP-20049803

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