GRILLED CHICKEN AND SPINACH SALAD WITH SPICY PINEAPPLE DRESSING

GRILLED CHICKEN AND SPINACH SALAD WITH SPICY PINEAPPLE DRESSING image

Yield 4 Servings

Number Of Ingredients 15

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1 pound skinless, boneless chicken breast
1 tsp chili powder
1/2 tsp salt
Cooking spray
1 1/4 c (1-inch) cubed fresh pineapple (about 8 oz), divided
2 Tbs chopped fresh cilantro
2 Tbs fresh orange juice
4 tsp apple cider vinegar
1/2 tsp minced habanero pepper
1 large garlic clove
1/4 c extra-virgin olive oil
1/4 c julienne-cut peeled jicama
2/3 c thinly sliced red bell pepper
1/2 c thinly sliced red onion
1 (5 oz) pkg fresh baby spinach (about 8 cups)

Steps:

1. Heat a grill pan over medium-high heat. Place chicken between 2 sheets of plastic wrap and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan; set aside. 2. Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in blender; process until smooth. With blender on, gradually add olive oil until blended. 3. Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with 1/4 cup dressing and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salads evenly with remaining 1/4 cup dressing.