You may also like
Categories:
skinless chili powder salt cooking spray pineapple fresh cilantro orange juice habanero pepper garlic extra-virgin olive oil julienne red bell pepper red onion fresh baby fresh spinach
Viewed: 53 - Published at: 3 years agoIngredients
- 1 pound skinless, boneless chicken breast
- 1 tsp. chili powder
- 1/4 tsp. salt
- cooking spray
- 1 1/4 cups (i-inch)cubed fresh pineapple (about 8 oz.), divided
- 2 Tbsp. chopped fresh cilantro
- 2 Tbsp. fresh orange juice
- 4 tsp. minced habanero pepper
- 2 large garlic cloves
- 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-oz.) package fresh baby fresh spinach (about 8 cups)
Method
- Heat grill to medium-high heat. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small skillet. Sprinkle both sides of chicken lightly & evenly with chili powder & salt. Lightly coat chicken with cooking spray. Add chicken to grill; cook for 3 minutes on each side or until done. Remove from grill & set aside.
- Combine half of 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 chiken evenly over salads. Drizzle salads evenly with remaining 1/4 cup dressing.
