Real Recipes From Real Home Cooks ®

spinach salad with chicken and pineapple salsa

Recipe by
Carolyn Haas
Whitewater, WI

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.

yield 4 serving(s)
prep time 45 Min
cook time 5 Min
method Stove Top

Ingredients For spinach salad with chicken and pineapple salsa

  • 1 1/2 c
    pineapple chunks (fresh preferred)
  • 2 Tbsp
  • 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

How To Make spinach salad with chicken and pineapple salsa

  • 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.

Categories & Tags for Spinach Salad with Chicken and Pineapple Salsa: