Method:

Cut each chicken breast into cubes.

In a large, nonstick frying pan, heat the olive oil over medium heat. Add the chicken and cook until golden brown, about 10 minutes.

In a large serving bowl, combine the cooked chicken, pineapple chunks, broccoli, spinach and onions.

To make the dressing, whisk together the olive oil, vinegar, reserved pineapple juice, sugar and cinnamon in a small bowl.

Pour over the salad. Toss gently to coat evenly.

Serve immediately.

Nutritional analysis per serving:

Calories – 181

Sodium – 75 mg

Total fat – 9 g

Total carbohydrate – 8 g

Saturated fat – 1 g

Dietary fiber – 2 g

Monounsaturated fat – 6 g

Protein – 17 g

Cholesterol – 41 mg