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Home > Pineapple chicken salad with balsamic vinaigrette

Pineapple chicken salad with balsamic vinaigrette

Recipe Information

Servings 8
Difficulty Intermediate
Main Ingredient Pineapple; Chicken; Spinach
Category Fruit; Poultry; Vegetables
Meal Brunch; Lunch; Dinner; Snack
Type Appetizer; Side Dish
Subtype Salad
Cuisine American
Cook Method Stove Top
Diet Low Calorie; Low Carb; Low Sodium; Heart Healthy; High Protein; Low Fat


  • Chicken salad:

    • 4 boneless, skinless chicken breasts, each about 5 ounces, cut into cubes

    • 1 tablespoon olive oil 

    • One 8-ounce can unsweetened pineapple chunks, drained except for 2 tablespoons of juice

    • 2 cups broccoli florets

    • 4 cups fresh baby spinach leaves

    • 1/2 cup red onions, thinly sliced

  • Vinaigrette:

    • 1/4 cup olive oil 

    • 2 tablespoons balsamic vinegar 

    • 2 teaspoons sugar 

    • 1/4 teaspoon ground cinnamon 



  • Heat the olive oil over medium heat and cook the chicken about 10 minutes or until golden brown.

  • Combine the cooked chicken, pineapple, broccoli, spinach, and red onions in a serving bowl.

  • For the vinaigrette, whisk the olive oil, vinegar, reserved pineapple juice, sugar, and ground cinnamon in a small bowl. Pour over the salad. Toss to coat evenly. Serve immediately.


Nutrition (per serving)

  • Calories: 181 cal

  • Total fat: 9g

  • Saturated fat: 1g

  • Monounsaturated fat: 6g

  • Cholesterol: 41mg

  • Sodium: 75mg

  • Potassium: 330mg

  • Carbohydrate: 8g

  • Fiber: 2g

  • Protein: 17g

  • Calcium: 33mg