Chicken Salad with Pineapple-Chipotle Dressing

 

1

(8-oz.) can crushed pineapple or pineapple tidbits in unsweetened juice, drained

1/3

cup lime juice

3

tablespoons olive oil

2

tablespoons honey

1

tablespoon chopped chipotle chiles in adobo sauce (from 7 or 11-oz. can)

1/2

teaspoon salt

1

(16-oz.) pkg. classic iceberg salad mix (iceberg lettuce, carrots and red cabbage)

2

cups cubed cooked chicken

1

cup cherry tomatoes, halved

1/2

cup julienne-cut (2x1/8x1/8-inch) carrots

1

avocado, pitted, peeled and diced

• 1 In food processor bowl with metal blade or blender container, combine all dressing ingredients; process until smooth. In large bowl, combine all salad ingredients.
• 2 Just before serving, add dressing to salad; toss gently to mix.