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)

 

Heat a grill pan over medium-high heat. 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 pan; cook for 3 minutes on each side or until done. Remove from pan; set aside. Combine half pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on, gradually add olive oil until blended. 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.

Yield: 4 servings.

 

 

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