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
  • ingredients 11
  • servings 4

Ingredients

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.
  • 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.
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