Chicken Salad W Pineapple Poppy Seed Vinaigrette
Brighten up your mealtime with a refreshing twist on a classic favorite—Chicken Salad with Pineapple Poppy Seed Vinaigrette! This vibrant recipe combines juicy, perfectly seasoned chicken breast with crisp romaine, tender baby spinach, and bursts of tropical sweetness from fresh pineapple chunks. Balanced with cooling cucumber, sweet cherry tomatoes, and a zing of red onion, every bite is a refreshing medley of textures and flavors. The star of the dish, however, is the homemade pineapple poppy seed vinaigrette—featuring pineapple juice, honey, Dijon mustard, and a touch of white wine vinegar for a tangy, sweet flair. Quick to make and packed with nutrients, this salad is perfect for a light lunch, dinner, or even a meal prep option. Optional toasted almonds add a delicious crunch, making this tropical-inspired chicken salad both satisfying and unforgettable.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 cups Romaine lettuce
- 2 cups Baby spinach
- 1.5 cups Pineapple chunks
- 1 medium Cucumber
- 1 cup Cherry tomatoes
- 0.5 medium Red onion
- 0.25 cup Pineapple juice
- 3 tablespoons White wine vinegar
- 1.5 tablespoons Honey
- 1 tablespoon Poppy seeds
- 1 teaspoon Dijon mustard
- 0.25 cup Avocado oil or olive oil
- 0.25 cup Almonds (optional, for topping)
Instructions
Season chicken breasts with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until fully cooked and golden brown. Remove from skillet and let them rest for 5 minutes before slicing into thin strips.
While the chicken is cooking, wash and chop romaine lettuce and baby spinach. Place them in a large salad bowl.
Cube the cucumber, halve the cherry tomatoes, finely slice the red onion, and drain or chop the pineapple chunks if needed. Add these to the salad bowl.
In a small bowl or jar, whisk together pineapple juice, white wine vinegar, honey, poppy seeds, Dijon mustard, and a pinch of salt. Slowly drizzle in the avocado oil while whisking until the vinaigrette is emulsified.
Drizzle the pineapple poppy seed vinaigrette over the salad ingredients in the bowl. Toss gently to combine and evenly coat the greens and toppings.
Top the salad with the sliced chicken breast and sprinkle with almonds, if desired, for an extra crunch.
Serve immediately and enjoy this vibrant, tropical-inspired dish!
Nutrition Facts
Calories |
1728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 3371 mg | 147% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 71.2 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 2363 mg | 50% | |
*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.
