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
- 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
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.