Prep Time: 20 minutes
Yield: 2
List of Ingredients:
• ½ pound chicken breast (skinless)
• 4 ounces fresh pineapple (cut into 1-inch cubes)
• 4 cups baby spinach
• 1 tbsp. cilantro (chopped)
• 3/8 jicama (peeled, julienne)
• ¼ cup onion (sliced)
• 1/3 cup red bell pepper (sliced)
• ½ clove of garlic
• ¼ tsp. habanero pepper (minced)
• ½ tsp. chili powder
• ¼ tsp. salt
• 1 tbsp. orange juice
• 2 tsp. apple cider vinegar
1/8 cup olive oil
• Cooking spray
• Plastic wrap
Preparation:
1. Wrap chicken in plastic wrap and flatten to even thickness. Remove wrap. Sprinkle chicken with chili powder and salt. Coat with cooking spray.
2. Heat a pan and place chicken on it. Cook each side for 3 minutes. Remove from pan.
3. Blend half of the cilantro, pineapple, vinegar, juice, habanero, and garlic, till smooth. Gradually add olive oil until blend well.
4. Mix all remaining ingredients in a bowl, add ¾ of the blended dressing, and toss.
5. Divide salad onto plates, add thinly cut chicken slices and drizzle the remaining dressing. Serve.