Pineapple Chicken Salad with Balsamic Vinaigrette

Recipe from: mayoclinic.com
Makes: 8 servings

4 boneless skinless chicken breasts, each about 5 ounces
1 tablespoon olive oil
1 can (8oz) unsweetened pineapple chunks, drained except for 2 tablespoons juice
2 cups broccoli florets
4 cups fresh baby spinach leaves
½ cup thinly sliced red onions

For the vinaigrette:
½ cup olive oil
2 tablespoons balsamic vinegar
2 teaspoons sugar
½ teaspoon ground cinnamon


Cut each chicken breast into cubes. In a large non-stick frying pan, heat the olive oil over medium heat. Add the chicken and cook until golden brown, about 10 minutes. In a large serving bowl, combine the cooked chicken, pineapple chunks, broccoli, spinach, and onions. To make the dressing, whisk together olive oil, vinegar, reserved pineapple juice, sugar and cinnamon in a small bowl. Pour over the salad. Toss gently to coat evenly. Serve immediately.