Kidney-friendly

Chicken Salad with Pineapple and Balsamic vinaigrette

Name: Chicken Salad with Pineapple and Balsamic vinaigrette
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

ingredients: 11

Method

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

Serving size: About 2 cups

Calories 186
Total fat 10 g
Saturated fat 1.5 g
Trans fat Trace
Monounsaturated fat 7 g
Cholesterol51 mg

Sodium50 mg
Total carbohydrate 7 g
Dietary fiber 1 g
Total sugars 5 g
Added sugars 2 g
Protein 17 g

Chicken Salad with Pineapple and Balsamic vinaigrette

Ingredients

Method

Nutritional analysis per serving

Serving size: About 2 cups

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