Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

Ingredients

• 4 teaspoons apple cider vinegar 
• 5 ounce baby spinach fresh ( 8 cups)
• 1 teaspoon chili powder 
• 2 tablespoons cilantro leaves fresh chopped
• 1 large garlic clove 
• 0.5 teaspoon scotch bonnet peppers minced
• 0.8 cup jicama peeled
• 0.3 cup olive oil extra virgin extra-virgin
• 2 tablespoons orange juice fresh
• 1.3 cups pineapple fresh divided cubed (1-inch) ( 8 ounces)
• 0.7 cup bell pepper red thinly sliced
• 0.5 cup onion red thinly sliced
• 0.5 teaspoon salt 
• 1 pound chicken breast boneless skinless

Equipment

• bowl
• frying pan
• blender
• plastic wrap
• grill pan
• meat tenderizer

Directions

1. Heat a grill pan over medium-high heat.
2. Place chicken between 2 sheets of plastic wrap, and pound to an even thickness using a meat mallet or small heavy skillet.
3. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat chicken with cooking spray.
4. Add chicken to pan; cook for 3 minutes on each side or until done.
5. Remove from pan; set aside.
6. Combine half of pineapple, cilantro, orange juice, vinegar, habanero, and garlic in a blender; process until smooth. With blender on, gradually add olive oil until blended.
7. Combine remaining pineapple, jicama, and the remaining ingredients in a large bowl.
8. Drizzle with 3/4 cup dressing, and toss gently to coat. Divide salad evenly among 4 plates.
9. Cut chicken across the grain into thin slices; divide chicken evenly over salads.
10. Drizzle salads evenly with remaining 1/4 cup dressing.