Chicken salad with pineapple

Chicken salad with pineapple


4 raw chicken Breasts;

1 can ( 250 g) canned pineapple;
2 cups of cooked broccoli;
4 cups fresh spinach leaves;
1 head onions sweet red onion;
1/4 Cup of olive oil;
2 tablespoons balsamic vinegar;
2 teaspoons of sugar;
1/4 teaspoon ground cinnamon.

Chicken salad with pineapple



Chicken meat cut into cubes and fry in olive oil for 7-10 minutes. Pineapple drain almost all the juice, except 1-2 tablespoons. Cut onions into thin half-rings. Rinse the spinach and Pat dry. In a bowl, mix onion, chicken, slices of pineapple and some juice, spinach and boiled broccoli. Prepare a dressing of olive oil and balsamic vinegar with sugar. This dressing, in the language of professional cooks called vinaigrette sauce. To the sauce add the cinnamon and season them with salad.

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