Recipe

Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

provided by Cooking Light, July 2010

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. 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 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.

Nutritional Information

Calories:
313
Fat:
15.2g (sat 2.3g,mono 10.2g,poly 1.8g)
Protein:
28g
Carbohydrate:
16.8g
Fiber:
4.3g
Cholesterol:
66mg
Iron:
2.6mg
Sodium:
444mg
Calcium:
58mg