Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

Paging through the July issue of Cooking Light had me inspired to make quite a few of the dishes. But the one that stood out the most was the Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing. I love all of the flavors in this, but especially love jicama. There is something about the crunchy cool flavor that just hits the spot for me. Even Clifford likes jicama but he is partial to anything crunchy.

 

Even the tiny bit of habenero pepper that is in here provided enough hit for this Midwest girl’s wimpy taste buds I think Mike and I were both sweating a bit from the spice!

 

Ingredients

 

• 1  pound  skinless, boneless chicken breast
• 1  teaspoon  chili powder
• 1/2  teaspoon  salt
• Cooking spray
• 1 1/4  cups  (1-inch) cubed fresh pineapple (about 8 ounces), divided
• 2  tablespoons  chopped fresh cilantro
• 2  tablespoons  fresh orange juice
• 4  teaspoons  apple cider vinegar
• 1/2  teaspoon  minced habanero pepper
• 1  large garlic clove
• 1/4  cup  extra-virgin olive oil
• 3/4  cup  julienne-cut peeled jicama
• 2/3  cup  thinly sliced red bell pepper
• 1/2  cup  thinly sliced red onion
• 1  (5-ounce) package fresh baby spinach (about 8 cups)

Directions

1. Heat grill. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to grill; cook for 3 minutes on each side or until done. Remove and set aside.

2. 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.

3. Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salads evenly with remaining 1/4 cup dressing.

 

 

 

 

  

 

 

 

 

 

 

Since we were having a big ol’ salad I figured it would be a great time to bring out the Rhino Salad Tongs and give it a good toss. Mike picked these up while in Africa because of the hand carved rhino’s on them. Rhino has been his nickname since he was little.

 

 

Did you ever have a nickname, if so, what was it? 

 

I have never been a fan of nicknames but was called Issa by my brother since he couldn’t say Mellissa. That is about it! I am so against nicknames that if we have kids a naming condition has to be nothing that can be shortened. My mom was very diligent about having everyone call me Mellissa and not Missy.