lice top 1/2 inch from each tomato and scoop out pulp. Place tomatoes on paper towels, upside down to drain while you make the stuffing. Preheat the grill to high and lightly oil the grates. Grill chicken for 8 minutes on each side for 8 minutes or until juices run clear. Remove from heat, cool and dice (you should have about 3 cups). In a medium bowl, combine chicken, pineapple and chopped spinach.
In a small bowl make the dressing. Whisk together oil, mustard, vinegar and thyme. Season to taste with salt and pepper. Pour 3/4 of dressing over chicken mixture and toss gently. Using a large kitchen spoon, fill each tomato with approximately 1 and 1/3C of chicken mixture. Place 1C of spinach leaves on each of 4 dinner plates: drizzle each portion with the remaining dressing. Place a stuffed tomato on top of each spinach salad and serve.
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|Serving Size: 1 Serving (372g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 154 (48%)|
|Amt Per Serving||% DV|
|Total Fat 17.1g||23 %|
|Saturated Fat 4.3g||22 %|
|Monounsaturated Fat 8g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 90.7mg||28 %|
|Sodium 208.2mg||7 %|
|Potassium 955.8mg||25 %|
|Total Carbohydrate 8.9g||3 %|
|Dietary Fiber 3.1g||13 %|
|Sugars, other 5.7g|
|Protein 32.4g||46 %|
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Calories per serving: 322
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