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Chicken salad with pineapple and balsamic vinaigrette

April 23, 2026

Recipe

Pineapple and balsamic vinegar add vibrant flavor to this quick and easy chicken salad.

Serves 8

Balsamic vinegar adds vibrant flavor to this salad without fat and sodium.

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 right away.

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

DASH Eating Plan Servings

Dairy foods (low-fat or fat-free) 1 1/2 Fats and oils Fruits Grains and grain products 2 Meats, poultry and fish Nuts, seeds and dry beans Sweets 1 Vegetables

Diabetes Meal Plan Choices

Fats Dairy foods (low-fat or fat-free) Fruits Meat and meat substitutes Milk and milk products Nonstarchy vegetables Starches Sweets, desserts and other carbohydrates

Mayo Clinic Healthy Weight Pyramid Servings

Carbohydrates 1 1/2 Fats Fruits 1 Protein and dairy Sweets 1 Vegetables

Nutritional analysis per serving

Calcium 192 Calories 7 g Total carbohydrate 52 mg Cholesterol 1 g Dietary fiber 6.5 g Monounsaturated fat Potassium 16 g Protein 2 g Saturated fat 2 cups Serving size 47 mg Sodium 10 g Total fat