As I mentioned in yesterday's post, I told you I had a wonderful salad last Saturday.
I think this would work well for a luncheon with the girls or on a brunch table.
It's healthy and pretty and the mixture of flavors is phenomenal.
I also think this could be pretty served in baked fluted flour tortilla shells, or maybe you want to stuff this all in a pita or make a wrap! How about filling a half of a pineapple with the salad? This could be very versatile. But one thing for sure, no matter how you serve it, it is delicious.
PINEAPPLE CHICKEN SALAD WITH BALSAMIC VINAIGRETTE
4-5 boneless chicken breasts without skin, cut into cubes
1 Tbsp. olive oil
1 pineapple, peeled and cubed
2 cups broccoli florets
4 cups baby spinach leaves, cleaned
1/4 cups red onion slices, thinly sliced
1/4 cup pineapple juice
1/4 cup olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. sugar
1/4 tsp. ground cinnamon
Preheat oven to 375 degrees.
In small bowl, mix together chicken cubes, 1 Tbsp. olive oil, place on baking tray. Place chicken in preheated oven for 20 minutes until golden brown or completely cooked. (Check by cutting one piece in half. It should not be pink.)
In large serving mixing bowl, combine the cooked chicken, pineapple chunks, broccoli, spinach and onion.
To make the dressing, whisk together the olive oil, vinegar, pineapple juice, sugar and cinnamon in a small bowl.
To make salad, pour dressing over chicken and spinach mixture and gently toss to coat evenly.
Thanks goes to the Radisson Hotel, Utica, NY for sharing this recipe with the attendees of "Makeover My Heart" Day!