Salad with Chicken, Pineapple, and Balsamic Vinaigrette

Ingredients

2 boneless, skinless chicken breasts

2 Tbsp olive oil + 1 tsp olive oil, divided

4 cups lettuce

½ cup thinly sliced red onions

1 tsp sugar

2 cups broccoli florets

1 8oz can unsweetened pineapple chunks, drained except for 2 Tbsp juice

1 Tbsp balsamic vinegar

½ tsp ground cinnamon

Directions

1. Cut each chicken breast into 1-inch cubes. 

2. In a large, nonstick frying pan, heat 1 tsp olive oil over medium heat. 

3. Add the chicken and cook until golden brown, about 10 minutes. 

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

5. To make the dressing, whisk together the olive oil, vinegar, reserved pineapple juice, sugar and cinnamon in a small bowl. 

6. Pour over the salad. Toss gently to coat evenly. 

7. Serve immediately.

Nutritional information:

3 Servings

Serving Size: ⅓  recipe

Calories: 278.6 kcals

Total Fat: 13.3 g

Saturated Fat: 2 g

Cholesterol: 48.2 mg

Sodium: 115.1 mg

Total Carbohydrate: 22.6 g

Protein: 19.1 g

Fiber: 4.3 g

Potassium: 758.2 mg

Phosphorus: 229.8 mg

*If you prefer a Kosher version of this recipe, be sure to use Kosher-certified products for all relevant ingredients.