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Spicy Grilled Chicken Salad with Pineapple

Low-carb and low-calorie

Light but filling, this cool summer salad gives you a heaping helping of vitamins and minerals. Thanks to the spinach, this healthy lunch or dinner a mega-dose of vitamin K, more than double your daily ration of vitamin C, and a healthy dose of B vitamins and trace minerals. It’s fairly low-carb and low-calorie, and at only 15 to 20 minutes prep time it’s a great way to end a hectic weeknight.

Spicy Grilled Chicken Salad with Pineapple

(serves 2)


Ingredients:

  • 1 pound cooked boneless, skinless chicken breast or chicken breast tenders (better yet, try rotisserie chicken!)
  • 1/4 t chili powder
  • 1/4 t salt
  • 1 1/4 C pineapple chunks (preferably fresh; if you use canned, make sure it is unsweetened — canned in water or pineapple juice rather than any kind of “syrup”)
  • 2 T fresh cilantro
  • 2 T orange juice
  • 4 t cider vinegar
  • 1/2 t jalapeno or other hot pepper of the choice, very finely chopped (optional)
  • 1 large clove garlic
  • 1 T olive oil
  • 3/4 C jicama, cut in ½ inch cubes
  • 2/3 C sweet red, orange, or green pepper, cut into thin slices (remove the seeds first)
  • 1/2 C red onion, thinly sliced
  • 4 C fresh baby spinach

To make:

Peel the jicama with the potato peeler and use the chopping knife to cut into ½-inch slices; cut each slice into ½-inch strips, then cut the strips crosswise to make ½-inch chunks. Set aside.

Combine the cilantro, orange juice, olive oil, garlic, jalapeno (if you’re using it), vinegar, and half the pineapple in the blender. Process on “blend” or “liquify” till smooth.

Cut the chicken into ½-inch chunks. On two separate plates, make a bed of 2 C of baby spinach and sprinkle each with half the chicken chunks. Do the same with the sweet peppers, red onion, jicama, and pineapple. Drizzle each plate with half the blended mixture for dressing and serve. Pairs well with creamy asparagus soup.

 

This is not quite the same recipe as the one found in the DWD Blueprint recipe books. The recipes in the DWD recipe books have been “slimmed down” so that they’ll fit into a 700-calorie-per-day diet, and using this version while you’re on the DWD diet could push your calorie count far out of range. If you’re currently using the DWD system, please use the recipes included with the program.

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