Pineapple Chicken Salad w/ Balsamic Vinaigrette

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Serves: 8


For the salad:

  • 4 boneless, skinless chicken breasts, each about 5 ounces
  • 1 tablespoon olive oil
  • 1 can (8 ounces) unsweetened pineapple chunks, drained except for 2 tablespoons juice
  • 2 cups broccoli florets
  • 4 cups fresh baby spinach leaves
  • 1/2 cup thinly sliced red onions

For the vinaigrette:

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar
  • 1/4 teaspoon ground cinnamon


Cut each chicken breast into cubes. In a large, nonstick frying pan, heat the olive oil over medium heat. Add the chicken and cook until golden brown, about 10 minutes.

In a large serving bowl, combine the cooked chicken, pineapple chunks, broccoli, spinach and onions.

To make the dressing, whisk together the olive oil, vinegar, reserved pineapple juice, sugar and cinnamon in a small bowl. Pour over the salad. Toss gently to coat evenly. Serve immediately.

Pineapple Chicken Salad w/ Balsamic Vinaigrette

Nutritional Analysis

(per serving)

Calories 187
Fat  9 g
Saturated Fat  1 g
Protein  17 g
Carbohydrates  8 g
Fiber  2 g
Cholesterol  41 mg
Sodium  75 mg

Copyright © Mayo Foundation for Medical Education and Research.  All rights reserved.  Used with permission from

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