Chicken Pineapple Spinach Salad
Elevate your salad game with this vibrant Chicken Pineapple Spinach Salad, a delicious medley of bold flavors and wholesome ingredients. Juicy grilled chicken breast seasoned with paprika and garlic powder pairs perfectly with sweet, caramelized pineapple, fresh baby spinach, and tangy crumbled feta cheese. Crisp cherry tomatoes and thinly sliced red onion add texture and brightness, while a homemade balsamic-honey dressing ties it all together with a delightful balance of sweetness and tang. Perfect as a light lunch or an elegant dinner, this easy-to-make salad is ready in just 30 minutes and is bursting with both flavor and nutrition. Whether you're looking for a refreshing summer meal or a nutritious weeknight option, this grilled chicken and spinach salad is sure to satisfy.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 cup pineapple, fresh or canned (rings or chunks)
- 4 cups baby spinach, fresh
- 1 cup cherry tomatoes, halved
- 0.25 cup red onion, thinly sliced
- 0.5 cup feta cheese, crumbled
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
Instructions
Preheat your grill or stovetop grill pan over medium-high heat.
Season the chicken breasts with garlic powder, paprika, salt, and black pepper. Drizzle with 1 tablespoon of olive oil to coat evenly.
Grill the chicken for 6-7 minutes on each side, or until fully cooked with an internal temperature of 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into thin strips.
If using fresh pineapple, grill the pineapple slices for 1-2 minutes per side until slightly caramelized. For canned pineapple, drain well and pat dry if necessary.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, balsamic vinegar, honey, Dijon mustard, and a pinch of salt and pepper to create the dressing.
In a large salad bowl, combine the baby spinach, cherry tomatoes, red onion, pineapple pieces, and feta cheese.
Add the sliced grilled chicken on top of the salad ingredients.
Drizzle the salad with the prepared dressing and gently toss to combine, or serve the dressing on the side.
Divide the salad evenly among plates and serve immediately.
Nutrition Facts
Calories |
343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.0 g | 22% | |
| Saturated Fat | 4.5 g | 23% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 11.4 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 133 mg | 10% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 682 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
