Chicken salad with pineapple and balsamic vinaigrette

Ingredients

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

For the vinaigrette:

7. 1/4 cup olive oil
8. 2 tablespoons balsamic vinegar
9. 2 teaspoons sugar
10. 1/4 teaspoon ground cinnamon

Directions

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.