SPINACH SALAD WITH CHICKEN AND PINEAPPLE SALSA

Spinach Salad with Chicken and Pineapple Salsa image

Provided by Carolyn Haas

Time 50m

Number Of Ingredients 14

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1 1/2 c pineapple chunks (fresh preferred)
2 Tbsp tequila
2 Tbsp lime juice, divided
1/2 tsp brown sugar
1 Tbsp coconut oil (or other oil)
1/2 c red onion, finely chopped
1/4 c poblano pepper, finely chopped
1/4 c cilantro, minced
1 Tbsp grape seed oil
1/4 tsp garlic salt, or to taste
1/8 tsp freshly ground black pepper
12 oz chicken breast, cooked
10 oz fresh spinach (about 2-3 cups per person)
your favorite vinaigrette dressing

Steps:

1. For Pineapple Salsa: marinade pineapple in a small bowl with the tequila, half the lime juice and the brown sugar for at least 1/2 hour.
2. Heat skillet with coconut oil, add pineapple. Saute on medium-hot until pineapple has browned a bit, turning so each side gets browned. Remove from pan.
3. Mix cooled pineapple, onion and pepper together in a small bowl. Add cilantro, olive oil, the rest of the lime juice, salt and pepper.
4. If you don't have left-over chicken, pan-fry or grill the chicken, seasoned with salt and pepper while pineapple is marinating.
5. Dice or shred chicken into bite-sized pieces.
6. For the salad: Divide spinach between 4 large salad bowls. Top with chicken and pineapple salsa. Drizzle each portion with vinaigrette.