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Chicken Salad with Pineapple and Balsamic Vinaigrette
Ingredients
  • 4 boneless, skinless chicken breasts, each about 5 ounces
  • 1 tablespoon olive oil
  • 1 can (8 ounces) unsweetened pineapple chunks, drained except for 2 tablespoons juice
  • 2 cups broccoli florets
  • 4 cups fresh baby spinach leaves
  • ½ cup thinly sliced red onions
  • subheading: For the vinaigrette:
  • ¼ cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons sugar
  • ¼ teaspoon ground cinnamon
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