Chicken and Spring Mix Salad with Spicy Pineapple Dressing recipe

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Ingredients

2 tablespoons extra-virgin olive oil, divided
½ pound skinless, boneless chicken breast
paprika to taste
salt
garlic powder
1 tablespoon extra-virgin olive oil
½ cup cubed fresh pineapple, divided
2 tablespoons apple cider vinegar
1 tablespoon orange juice
½ serrano pepper, seeded
⅓ red bell pepper, thinly sliced
¼ red onion, thinly sliced
1 (5 ounce) package spring mix salad blend

Nutrition Info

363.9 calories
carbohydrate: 12.1 g
cholesterol: 64.6 mg
fat: 23.4 g
fiber: 3.3 g
protein: 25.6 g
saturatedFat: 3.7 g
servingSize: -
sodium: 658.8 mg
sugar: 6.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Sprinkle both sides of chicken evenly with paprika, salt, and garlic powder. Add chicken to skillet, cook until well-browned, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet.

  2. Combine 1/4 cup pineapple, vinegar, orange juice, and serrano pepper in a blender, process until smooth. Add remaining 1 tablespoon olive oil and mix into dressing with a spoon.

  3. Combine remaining 1/4 cup pineapple, red bell pepper, red onion, and spring mix salad blend. Drizzle with 3/4 cup dressing and toss gently to coat. Divide salad evenly between 2 plates. Cut chicken across the grain into thin slices, divide evenly over salads. Drizzle salad evenly with remaining dressing.

Recipe Yield

2 salads

Recipe Note

After a meat-eating spree, we were looking for a salad that was filling as well as healthy. Lucky for us, we found a great recipe in this month's issue of Cooking Light that not only provided something light and healthy, but provided proteins (chicken) that we essentially need in order to call it a meal. Here is our spin on this recipe. As with most recipes that we find online or in magazines, we do some tweaking to fit our eating style.

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