Steak isn’t the only way for me to add iron into my diet – another option is spinach. Spinach is also the more heart friendly way to do it too. 😉 So with more red meat recipes, there’s also a chance for more salad nights!

I found this particular recipe when I was going through my very first Secret Recipe Club assignment. And now that this is the second recipe I’ve made from Lynsey’s blog – I am willing to bet my other pinned recipes from her will also be a big hit.

This salad recipe called out to me not only because of the iron rich spinach, but because of the pineapple dressing!

Spinach Salad with Spicy Pineapple Dressing

Ingredients:

• 2 large chicken breasts, cut in half length-wise so they’re thin
• 1 tsp ancho chili powder
• 2 tbsp fresh cilantro
• 1/2 jalapeno, seeded
• 1 clove garlic
• 1 1/4 C cubed fresh pineapple, divided use
• 2 tbsp orange juice
• 4 tsp apple cider vinegar
• 1/4 C extra virgin olive oil
• 8 C fresh baby spinach
• 1/2 red bell pepper, sliced
• 1/4 red onion, thinly sliced

Steps:

1. Season chicken with chili powder, salt, and pepper. Grill 4 minutes on each side, or until chicken is cooked through. Set aside.
2. In a blender combine cilantro, jalapeno, garlic, half of the pineapple, orange juice, and vinegar. Pulse until smooth. With the blender running, stream in the olive oil. Adjust seasonings to taste.
3. In a large bowl toss the spinach with the bell pepper, onion, and remaining pineapple.
4. To serve: distribute salad, top with chicken, and dress with pineapple dressing.

*This recipe is adapted from Lynsey at http://www.lynseylous.com/2012/05/grilled-chicken-and-spinach-salad-with.html?m=1*