One more...

Pineapple Chicken Salad with Balsamic Vinaigrette

4 boneless, skinless chicken breasts, each about 5 oz.
1 T. olive oil
1 can (8 oz) unsweetened pineapple chuncks, drained except for 2 T. juice
2 c. broccoli florets
4 c. fresh baby spinach leaves
1/2 c. thinly sliced red onions

For the vinaigrette:
1/2 c. olive oil
2 T. balsamic vinegar
2 t. sugar
1/4 t. 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 min. 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.

Serves 8
187 calories per serving
8 carbs per serving