Chicken Salad with Pineapple-Chipotle Dressing

Chicken Salad with Pineapple-Chipotle Dressing

For an unusual lunch or dinner salad, try this vegetable and chicken blend with a sweet and smoky dressing of canned pineapple and chipotle chiles.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

(2-cup)

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
Salad
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.
Makes 4 (2-cup) servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Info
Chipotles add a spicy hot and smoky flavor to foods. To increase the heat, double the amount of chiles. Chipotle chiles in adobo sauce can be found in the Mexican-foods aisle of the supermarket or at a Latino market.
Kitchen Tip
The dressing can be made ahead and refrigerated until use.
Serving Suggestion
Accompany this salad with tortilla chips. Offer a try of brownies for dessert.

Nutrition Information:

1 Serving (2 Cups)
  • Calories 380
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 4g,),
  • Cholesterol 60mg;
  • Sodium 410mg;
  • Total Carbohydrate 28g
    • (Dietary Fiber 5g,
    • Sugars 21g),
  • Protein 22g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 1/2 Fruit;
    • 2 Vegetable;
    • 2 1/2 Lean Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.