Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing
Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing
Author: BipolarMe
Nutrition Information
- Serves: 4 Servings
- Calories: 313
- Fat: 15.2g
- Saturated fat: 2.3g
- Carbohydrates: 16.8g
- Sodium: 444mg
- Fiber: 4.3g
- Protein: 28g
- Cholesterol: 66mg
Prep time:
Total time:
Ingredients
- Ingredients
- 1 pound skinless, boneless chicken breast
- 1 teaspoon chili powder
- ½ teaspoon salt
- Cooking spray
- 1¼ 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
- ½ teaspoon minced habanero pepper
- 1 large garlic clove
- ¼ cup extra-virgin olive oil
- ¾ cup julienne-cut peeled jicama
- ⅔ cup thinly sliced red bell pepper
- ½ cup thinly sliced red onion
- 1 (5-ounce) package fresh baby spinach (about 8 cups)
Instructions
- 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.
- 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.
- Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with ¾ 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 ¼ cup dressing.
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