pineapple chicken salad with balsamic vinaigrette
**Pineapple Chicken Salad with Balsamic Vinaigrette**-PVFFa
1 1/2 to 2 lbs boneless, skinless chicken breast, size according to plan
1 can (8 oz) unsweetened pineapple chunks, drained, except for 2 tablespoons juice
2 cups broccoli florets
6 cups fresh baby spinach leaves
1/2 cup thinly sliced red onions
For the vinaigrette:
1 1/2 tbsp olive oil
2 tbsp water
3 tbsp balsamic vinegar
2 tsp SplendaŽ
1/4 tsp ground cinnamon
Cut each chicken breast into cubes.
Heat a large pan coated with cooking spray 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.
Makes: 4 servings
Serving size: 1/4 salad
LA Exchange: 1 Protein, 1 Vegetable, 1 Fruit, 1 Fat
This was good, the onion was pretty overbearing, so next time I will cut way back on it.