Chicken Salad with Pineapple and Balsamic Vinaigrette over Lettuce
Ingredients
4 boneless, skinless chicken breast tenders
1 Tbsp olive oil *
1 can (8 oz) unsweetened pineapple chunks, drained except for 2 Tbsp juice
2 cups broccoli florets
4 cups fresh lettuce leaves
½ cup thinly sliced red onions
For the Vinaigrette:
¼ cup olive oil *
2 Tbsp balsamic vinegar
2 tsp sugar *
¼ tsp ground cinnamon
* Ingredients not provided in order
Directions
Cut each chicken breast tender into cubes.
In a large, nonstick 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, lettuce 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. Toss gently to coat evenly.
Serve immediately.
(V) Vegan Substitute Item
(GF) Gluten-Free Substitute Item
(NF) Nut-Free Substitute Item