Serves 4
Calories: 313, Fat 15.2g, Protein 28g, Carbs: 16.8, Fiber : 4.3
1 lb. Skinless, boneless chicken breast
1 tsp. Chili Powder
½ tsp. Salt
Cooking Spray
1¼ c. Cubed Fresh Pineapple
2 TB Chopped fresh cilantro
2 TB Fresh Orange Juice
4 tsp Apple Cider Vinegar
½ tsp Minced Habanero Pepper
1 garlic clove, minced
¼ c. extra-virgin olive oil
¾ c. julienne-cut peeled jicama
2/3 c. thinly sliced red pepper
½ c. thinly sliced red onion
1 pkg. Fresh Baby Spinach (about 5oz or 8 cups)
1. Heat a grill pan over medium high heat. Place chicken between 2 sheets of plastic wrap and pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray. Add chicken to pan; cook for 3 minutes on each side or until done. Remove from pan, set aside.
2. Combine half of the pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on gradually add olive oil until well blended.
3. Combine remaining pineapple, jicama, and remaining ingredients in a large bowl. Drizzle with ¾ c. dressing, and toss gently to coat. Divide salad evenly among 4 plates. Cut chicken across the grain into thin slices; divide chicken evenly over salads. Drizzle salads evenly with remaining ¼ cup dressing.
Source: Cooking Light Magazine, July 2010 issue
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