Skip to Content
Menu

Chicken Salad with Pineapple-Chipotle Dressing

  • Save Recipe
  • Jump to Recipe
By Betty Crocker Kitchens
Updated May 13, 2010
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
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.

Chicken Salad with Pineapple-Chipotle Dressing

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 11
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

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

Instructions

  • Step 
    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.
  • Step 
    2
    Just before serving, add dressing to salad; toss gently to mix.

Nutrition

380 Calories
22g Total Fat
22g Protein
28g Total Carbohydrate
21g Sugars

Nutrition Facts

Serving Size: 2 Cups
Calories
380
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
4g
20%
Cholesterol
60mg
20%
Sodium
410mg
17%
Total Carbohydrate
28g
9%
Dietary Fiber
5g
20%
Sugars
21g
Protein
22g
% Daily Value*:
Vitamin A
72%
72%
Vitamin C
24%
24%
Calcium
4%
4%
Iron
12%
12%
Exchanges:
1/2 Starch; 1/2 Fruit; 2 Vegetable; 2 1/2 Lean Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved