Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing
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
  • 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)
  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. 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. 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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Living with type 1 bipolar disorder, PTSD (due to childhood trauma), Rapid Cycling, and Seasonal Affective Disorder. Writing about my life experiences.