By Mayo Clinic Staff

Dietitian's tip:

Balsamic vinegar adds vibrant flavor to this salad without a hint of fat or sodium. With its intense and complex flavor, this vinaigrette is a perfect complement to the chicken, pineapple and spinach salad.

Number of servings

Serves 8


  1. 4 boneless, skinless chicken breasts, each about 5 ounces
  2. 1 tablespoon olive oil
  3. 1 can (8 ounces) unsweetened pineapple chunks, drained except for 2 tablespoons juice
  4. 2 cups broccoli florets
  5. 4 cups fresh baby spinach leaves
  6. 1/2 cup thinly sliced red onions
  7. For the vinaigrette

  8. 1/4 cup olive oil
  9. 2 tablespoons balsamic vinegar
  10. 2 teaspoons sugar
  11. 1/4 teaspoon ground cinnamon


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 immediately.

Nutritional analysis per serving

  • Total carbohydrate 8 g
  • Dietary fiber 2 g
  • Sodium 75 mg
  • Saturated fat 1 g
  • Total fat 9 g
  • Cholesterol 41 mg
  • Protein 17 g
  • Monounsaturated fat 6 g
  • Calories 181
Oct. 30, 2010