Chicken salad with pineapple and balsamic vinaigrette
Nutrition Facts
Serving Size About 2 cups
Calories 186
| Amount Per Serving | ||
| Monounsaturated fat | 7 g | |
|---|---|---|
| Saturated fat | 1.5 g | |
| Total fat | 10 g | |
| Sodium | 50 mg | |
| Cholesterol | 51 mg | |
| Dietary fiber | 1 g | |
| Protein | 17 g | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories: | 2,000 | 2,500 | ||
|---|---|---|---|---|
| Total Fat | Less than | 65g | 80g | |
| Saturated Fat | Less than | 20g | 25g | |
| Cholesterol | Less than | 300mg | 300 mg | |
| Sodium | Less than | 2,400mg | 2,400mg | |
| Total Carbohydrate | 300g | 375g | ||
| Dietary Fiber | 25g | 30g | ||
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Pineapple and balsamic vinegar add vibrant flavor to this quick and easy chicken salad.
Ingredients
(Serves 8)- 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.