Spicy Grilled Chicken Salad with Pineapple

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.