spinach salad with chicken and pineapple salsa
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.
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yield
4 serving(s)
prep time
45 Min
cook time
5 Min
method
Stove Top
Ingredients For spinach salad with chicken and pineapple salsa
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1 1/2 cpineapple chunks (fresh preferred)
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2 Tbsptequila
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2 Tbsplime juice, divided
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1/2 tspbrown sugar
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1 Tbspcoconut oil (or other oil)
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1/2 cred onion, finely chopped
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1/4 cpoblano pepper, finely chopped
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1/4 ccilantro, minced
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1 Tbspgrape seed oil
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1/4 tspgarlic salt, or to taste
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1/8 tspfreshly ground black pepper
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12 ozchicken breast, cooked
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10 ozfresh spinach (about 2-3 cups per person)
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your favorite vinaigrette dressing
How To Make spinach salad with chicken and pineapple salsa
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1For 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.
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2Heat 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.
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3Mix cooled pineapple, onion and pepper together in a small bowl. Add cilantro, olive oil, the rest of the lime juice, salt and pepper.
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4If you don't have left-over chicken, pan-fry or grill the chicken, seasoned with salt and pepper while pineapple is marinating.
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5Dice or shred chicken into bite-sized pieces.
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6For the salad: Divide spinach between 4 large salad bowls. Top with chicken and pineapple salsa. Drizzle each portion with vinaigrette.
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