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Pineapple Chicken Salad with Balsamic Vinaigrette Recipe

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This recipe for Pineapple Chicken Salad with Balsamic Vinaigrette, by , is from The Stephen Family Cookbook 2005, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nona Thompson
Added: Thursday, June 30, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 can 8oz. pineapple chunks
2 cups cubed, cooked chicken breast
2 cups broccoli florets
4 cups chopped lettuce
1/2 cup thinly sliced red onion

Dressing
1/2 cup olive oil
2 tbsp. balsamic vinegar
1 tbsp. sugar
1 tbsp. Dijon mustard (can substitute 1/4 tsp. cinnamon)

Directions:
Directions:
Prepare salad. Drain the pineapple (reserve 2 tbls. juice). Combine the cooked chicken, broccoli, cpinach and onions in a large serving bowl. Prepare dressing ingrediants. In a small bowl whisk together the oil, vinegar, reserved juice, sugar and mustard. Pour over the salad. Serve Immediately.

Personal Notes:
Personal Notes:
This can be modified by using unsweetened pineapple, baby spinach leaves instead of lettuce.
For the dressing use 1/4 cup olive oil and 2 tsp. sugar and 1/4 tsp. cinnamon and 2 tbls. balsamic vinegar.

 

 

 

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