Recipe: Pineapple chicken salad with balsamic vinaigrette

By Mayo Clinic Staff

Dietitian's tip:

Balsamic vinegar adds vibrant flavor to this salad without a hint of fat or sodium. With its intense and complex flavor, this vinaigrette is a perfect complement to the chicken, pineapple and spinach salad.

Number of servings

Serves 8


·        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.

Nutritional analysis per serving

·        Total carbohydrate 8 g

·        Dietary fiber 2 g