Grilled Chicken and Spinach Salad with Spicy Pineapple Dressing

Lunch today! We added a slice of fresh olive and rosemary bread from the local farmers' market on the side ~ delicious!
**Beware the habanero pepper ~ very spicy (but tasty!) Wash your hands right after you dice it, and don't touch your eyes! It gives the dressing a great kick though, so don't skip it if you like spice!**
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1995683

Total: 20 minutes
Yield: 2 servings
Ingredients
* 2 (6-ounce) packages pre-cooked and sliced chicken breast
* 1 1/4 cups (1-inch) cubed fresh pineapple (about 8 ounces), divided
* 1 tablespoon chopped fresh cilantro
* 1 tablespoon fresh orange juice
* 2 teaspoons apple cider vinegar
* 1/2 teaspoon minced habanero pepper
* 1 large garlic clove
* 1 tablespoon extra-virgin olive oil
* 1/2 cup julienne-cut peeled jicama
* 1/2 cup thinly sliced red bell pepper
* 1/2 cup thinly sliced red onion
* 4 cups fresh baby spinach
Preparation
1. Combine cilantro, orange juice, vinegar, habanero, garlic, and 1/4 cup of pineapple in a blender; process until smooth. With blender on, gradually add olive oil until blended.
2. Split spinach, jicama, pepper, onion, and remaining pineapple on two plates. Divide chicken evenly over salads. Drizzle salads evenly with desired amount of dressing.
Nutritional Information
Calories: 313
Fat: 15.2g (sat 2.3g,mono 10.2g,poly 1.8g)
Protein: 28g
Carbohydrate: 16.8g
Fiber: 4.3g
Cholesterol: 66mg
Iron: 2.6mg
Sodium: 444mg
Calcium: 58mg