spinach salad with chicken and pineapple salsa

Name: Spinach Salad with Chicken and Pineapple Salsa
Prep time: 45 min
Cook time: 5 min
Yield: 4
Cuisine: American
Ingredients: 1 1/2 cup(s) pineapple chunks (fresh preferred); 2 tablespoon(s) tequila; 2 tablespoon(s) lime juice, divided; 1/2 teaspoon(s) brown sugar; 1 tablespoon(s) coconut oil (or other oil); 1/2 cup(s) red onion, finely chopped; 1/4 cup(s) poblano pepper, finely chopped; 1/4 cup(s) cilantro, minced; 1 tablespoon(s) grape seed oil; 1/4 teaspoon(s) garlic salt, or to taste; 1/8 teaspoon(s) freshly ground black pepper; 12 ounce(s) chicken breast, cooked; 10 ounce(s) fresh spinach (about 2-3 cups per person); your favorite vinaigrette dressing

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8 Pinches 2 Photos

Carolyn Haas

Whitewater, WI

Updated on May 12, 2021

I had left over grilled chicken and some pineapple salsa, so I threw these things together. You can use rotisserie chicken and/or peach salsa instead. Eliminate the tequila if you don't want to use alcohol. Prep time includes marinating the pineapple.

Rate

prep time 45 Min

cook time 5 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make spinach salad with chicken and pineapple salsa

Step 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.

Step 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.
Step 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.
Step 4

If you don't have left-over chicken, pan-fry or grill the chicken, seasoned with salt and pepper while pineapple is marinating.
Step 5

Dice or shred chicken into bite-sized pieces.
Step 6

For the salad: Divide spinach between 4 large salad bowls. Top with chicken and pineapple salsa. Drizzle each portion with vinaigrette.
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