Chili Chicken & Pineapple Salad, Lime-Cranberry Dressing

  • Yield 4 servings


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



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