• 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
content provided by mayoclinic.com
© 1998-2019 Mayo Foundation for Medical Education and Research (MFMER). All rights reserved. A single copy of these materials may be reprinted for noncommercial personal use only. "Mayo," "Mayo Clinic," "MayoClinic.com," "Mayo Clinic Health Information," "Reliable information for a healthier life" and the triple-shield Mayo logo are trademarks of Mayo Foundation for Medical Education and Research.