Chicken Salad with Pineapple-Chipotle Dressing

  • Prep 20 min
  • Total 20 min
  • Servings 4

Ingredients

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

Steps

  • 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.

  • 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.
  • The dressing can be made ahead and refrigerated until use.
  • Accompany this salad with tortilla chips. Offer a try of brownies for dessert.

Nutrition Facts

Serving Size: 2 Cups
Calories
380
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
4g
20%
Cholesterol
60mg
20%
Sodium
410mg
17%
Total Carbohydrate
28g
9%
Dietary Fiber
5g
20%
Sugars
21g
Protein
22g
% Daily Value*:
Vitamin A
72%
72%
Vitamin C
24%
24%
Calcium
4%
4%
Iron
12%
12%
Exchanges:
1/2 Starch; 1/2 Fruit; 2 Vegetable; 2 1/2 Lean Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved