Pineapple and Grilled Chicken Spinach Salad

1. 1

   In a large resealable plastic bag, mix the beer, honey, Dijon mustard, olive oil, rosemary, garlic powder, salt, and black pepper until well combined. Add the chicken to the marinade, coat it evenly, and press out the air from the bag. Seal and refrigerate for several hours to overnight, turning the bag occasionally.

2. 2

   Preheat an outdoor grill to medium-high heat and lightly oil the grate.

3. 3

   Twist off the top of the pineapple and remove the peel in long vertical strips. Cut the pineapple into vertical wedges and remove the tough core from each wedge.

4. 4

   Thread the marinated chicken tenders onto skewers. Grill the chicken and pineapple wedges on the preheated grill until the chicken is no longer pink inside, the juices run clear, and the pineapple is tender with light brown grill marks, 10 to 12 minutes. Cut the chicken and pineapple into bite-sized pieces.

5. 5

   Toss the spinach with the pine nuts and mandarin orange segments in a large bowl. Top the salad with the chicken and pineapple pieces. Serve on salad plates and drizzle each serving with 2 teaspoons of poppy seed dressing.

• Calories 357.8 kcal Moderate
• Protein 25.11 g Good Source
• Carbs 42.36 g Moderate
• Total Fat 8.99 g Moderate
• Saturated Fat 1.05 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 45.35 mg Moderate
• Sodium 560.88 mg High
• Fiber 1.62 g Low Source
• Sugar 32.15 g High
• Added Sugar 0.0 g Low Source
• Calcium 59.32 mg Low Source
• Iron 2.23 mg Moderate
• Potassium 254.1 mg Low Source
• Vitamin A 38.67 mcg_rae Low Source
• Vitamin C 43.33 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Tree Nuts 🌰
• Gluten
• Mustard
• Garlic 🧄
• Alcohol 🚫🍷