| |
| INGREDIENTS |
| 4 |
boneless, skinless chicken breasts, each about 5 oz. |
| |
nonfat cooking spray |
| 1 can |
(8 oz.) unsweetened pineapple chunks, drained except for 2 tbsp. juice |
| 2 cups |
broccoli florets |
| 4 cups |
fresh baby spinach leaves |
| ½ cup |
thinly sliced red onions |
| For the vinaigrette: |
| 3 tbsp. |
olive oil |
| 2 tbsp. |
balsamic vinegar |
| 2 tsp. |
sugar |
| ¼ tsp. |
ground cinnamon |
|
|
|
| RECIPE |
-
Cut each chicken breast into cubes.
-
In a large, nonstick sauté pan, heat the olive oil over medium heat.
-
Sauté chicken until brown and no longer pink (be careful not to overcook and dry it out).
-
Remove chicken to large bowl and let cool for a few minutes.
-
Combine the chicken, with the 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 dressing over the salad.
-
Toss gently to coat evenly. Serve immediately.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
8
|
|
|
| NUTRITION FACTS |
| |
| Calories |
187 |
|
| Total Fat |
6 g |
|
| Sodium |
80 mg |
|
| Total Carbohydrates |
11 g |
|
| Fiber |
5 g |
|
| Protein |
21 g |
|
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|
