Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

Photo: John Autry; Styling: Leigh Ann Ross

Yield: 4 servings
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 313
  • Fat: 15.2g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 10.2g
  • Polyunsaturated fat: 1.8g
  • Protein: 28g
  • Carbohydrate: 16.8g
  • Fiber: 4.3g
  • Cholesterol: 66mg
  • Iron: 2.6mg
  • Sodium: 444mg
  • Calcium: 58mg

Ingredients

  • 1 pound skinless, boneless chicken breast
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • Cooking spray
  • 1 1/4 cups (1-inch) cubed fresh pineapple (about 8 ounces), divided
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh orange juice
  • 4 teaspoons apple cider vinegar
  • 1/2 teaspoon minced habanero pepper
  • 1 large garlic clove
  • 1/4 cup extra-virgin olive oil
  • 3/4 cup julienne-cut peeled jicama
  • 2/3 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced red onion
  • 1 (5-ounce) package fresh baby spinach (about 8 cups)

Preparation

  1. 1. Heat a grill pan over medium-high heat. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan; set aside.
  2. 2. Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on, gradually add olive oil until blended.
  3. 3. Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salads evenly with remaining 1/4 cup dressing.
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