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 min
  • Total Time 20 min
  • Servings 4

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.

Expert Tips

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 2 Cups
Calories
380
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
4g,
4%
),
Cholesterol
60mg
60%;
Sodium
410mg
410%;
Total Carbohydrate
28g
28%
(Dietary Fiber
5g
5%
  Sugars
21g
21%
),
Protein
22g
22%
;
% Daily Value*:
Vitamin A
72%;
Vitamin C
24%;
Calcium
4%;
Iron
12%;
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.