43rd Recipe Pineapple chicken salad with balsamic vinaigrette

Dietitian's tip: Balsamic vinegar adds vibrant flavor to this salad without a hint of fat or sodium. With its intense and complex flavor, this vinaigrette is a perfect complement to the chicken, pineapple and spinach salad.

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	Cholesterol	41 mg
Protein	17 g	Sodium	75 mg
Carbohydrate	8 g	Fiber	2 g
Total fat	9 g	Potassium	330 mg
Saturated fat	1 g	Calcium	33 mg
Monounsaturated fat	6 g