We found a new tasty rendition of the classic chicken salad from the Mayo Clinic, and could not wait to share it with you!
Ingredients
- 4 boneless, skinless chicken breasts, each about 5 ounces
- 1 tablespoon olive oil
- 1 can (8 ounces) unsweetened pineapple chunks, drained except for 2 tablespoons juice
- 2 cups broccoli florets
- 4 cups fresh baby spinach leaves
- 1/2 cup thinly sliced red onions
For the vinaigrette:
- 2 tablespoons balsamic vinegar
- 2 teaspoons sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup olive oil
Cut the chicken breast into cubes, then cook in a non-stick pan until it’s golden brown. Then, combine the cooked chicken, pineapple chunks, broccoli, spinach and onions.
To make the dressing, whisk together the olive oil, vinegar, reserved pineapple juice, sugar and cinnamon in a small bowl. Pour over the salad and toss gently to coat.
For complete nutritional information and other recipe tips, visit the Mayo Clinic website.
