Chili Chicken & Pineapple Salad, Lime-Cranberry Dressing

  • Yield: 4 servings


12-- chicken tenders (1 pound)
1teaspoon salt
1teaspoon chili powder
1/8teaspoon dried crushed red peppers
3cups fresh pineapple chunks
1teaspoon sugar
1/2teaspoon salt
1/2teaspoon chili powder
5cups chopped romaine lettuce
1/2cup honey roasted cashews, coarsely chopped
-- Zest of 1 lime
2tablespoons lime juice
5tablespoons extra virgin olive oil
2tablespoons dried cranberries
2teaspoons honey
1/4teaspoon salt
1/4teaspoon ground cumin
Warm tortillas


Preheat oven for broil.
Season chicken tenders with salt, chili powder and crushed red peppers. Spray baking sheet with vegetable cooking oil and arrange tenders in a single layer. Broil chicken 5-inches from heat source, 5 minutes per side or until done. Remove from oven and set aside. Cut into bite size pieces and keep warm.

Heat pineapple chunks under broiler for 3-5 minutes. Combine sugar, salt and chili powder and sprinkle on pineapple.

Arrange salad with lettuce, chicken, pineapple and cashews.

Combine ingredients for dressing and drizzle over salad.
Serve with warm tortillas.

Serves 4