Yummy springtime favorite!

Pineapple chicken salad with balsamic vinaigrette
Recipe from www.mayoclinic.com
 
Ingredients
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
 
Directions
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. Serves 8
 
Nutritional Analysis (per serving)
Calories 187
Cholesterol 41mg
Protein 17g
Sodium 75mg
Carbohydrate 8g
Fiber 2g
Total fat 9g
Potassium 328mg
Saturated fat 1g
Calcium 33mg
Monounsaturated fat 6g