Recipe of Perfect Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing
Hello everybody, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Award-winning Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing. One of my favorites. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing estimated approx 20 mins.
To get started with this particular recipe, we have to prepare a few ingredients. You can have Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing using 14 ingredients and 3 steps. Here is how you cook it.
Ingredients and spices that need to be Prepare to make Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing:
- 1 lb chicken breast, boneless/skinless
- 1 tsp chili powder
- 1 pinch salt
- 1 cooking spray
- 1 1/4 cup fresh pineapple, cubed
- 2 tbsp fresh cilantro, chopped
- 2 tbsp fresh orange juice
- 4 tsp apple cider vinegar
- 1/2 tsp habanero pepper, minced
- 1 clove garlic
- 1/4 cup olive oil
- 3/4 cup thinly sliced red bell pepper
- 1/2 cup thinly sliced red onion
- 1 packages fresh baby spinach
Steps to make Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing
- Heat a grill pan over medium-high heat. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or heavy skillet. Season chicken with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan, cook for 3 mins on each side or until done. Set aside.
- Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender, process until smooth. With blender on, gradually add olive oil until blended.
- Combine remaining pineapple, red bell peppee, red onion, and spinach in a large bowl. Drizzle with 3/4 cup dressing, toss gently to coat. Divide salad evenly between 4 plates. Cut chicken across the grain into thick slices, divide chicken evenly over salads. Drizzle salads evenly with remaining dressing.
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