Chicken Salad with Pineapple-Chipotle Dressing

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Dressing

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

1/3

cup lime juice

tablespoons olive oil

tablespoons honey

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

1/2

teaspoon salt

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

cups cubed cooked chicken

cup cherry tomatoes, halved

1/2

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

avocado, pitted, peeled and diced

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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.

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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.

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1/2 Starch; 1/2 Fruit; 2 Vegetable; 2 1/2 Lean Meat; 3 Fat;

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.