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Hearty Spinach and Chicken Salad: A Warm Delight

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Ingredients

Adjust Servings:

	6 cups torn spinach
	2 cups torn leaf lettuce
	1 medium red onion, thinly sliced
	2 red peppers or 2 green sweet peppers, cut into bite-sized strips
	12 ounces boneless skinless chicken breasts
	1/2 teaspoon dried rosemary, crushed
	1/2 teaspoon lemon-pepper seasoning
	1 garlic clove, minced
	1 tablespoon cooking oil
	2 tablespoons balsamic vinegar
	2 tablespoons water
	fresh rosemary sprig (optional)

Nutritional information

181.6

Calories

54 g

Calories From Fat

6.1 g

Total Fat

1 g

Saturated Fat

54.4 mg

Cholesterol

150.1 mg

Sodium

10.7 g

Carbs

3.3 g

Dietary Fiber

5.3 g

Sugars

20.9 g

Protein

273g

Serving Size

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Hearty Spinach and Chicken Salad: A Warm Delight

Name: Hearty Spinach and Chicken Salad: A Warm Delight
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: : 6; : 2; : 1; : 2; : 12; : 1/2; : 1/2; : 1; : 1; : 2; : 2

Features:

Cuisine:

American

I just made this for a friend and me. We are both trying to watch our calorie intake and eat more greens, so that was good. The chicken was seasoned great, but I found the dressing quite bland. We had leftovers, so today I heated an extra tsp of olive oil with a sliver of butter in a pan and sauteed some extra onion and pepper strips. I tossed in some garlic, then added the spinach salad with chicken leftovers to warm up and slightly wilt the spinach. Garnished with a little parmesan cheese, salt and pepper. It was terrific. I would recommend trying it this way! I don't think it added many calories and was much more flavorful than the first version we tried.

45 min
Serves 4
Easy

Ingredients

Directions

Warm Chicken Spinach Salad, A quick and healthy salad for a perfect lunch or light dinner At 172 Calories a serving and 6 grams of fat this recipe is perfect for those who are watching what they eat and don’t want to compromise flavor This recipe is Better Homes and Gardens editor’s top ten healthy heart recipe , I just made this for a friend and me We are both trying to watch our calorie intake and eat more greens, so that was good The chicken was seasoned great, but I found the dressing quite bland We had leftovers, so today I heated an extra tsp of olive oil with a sliver of butter in a pan and sauteed some extra onion and pepper strips I tossed in some garlic, then added the spinach salad with chicken leftovers to warm up and slightly wilt the spinach Garnished with a little parmesan cheese, salt and pepper It was terrific I would recommend trying it this way! I don’t think it added many calories and was much more flavorful than the first version we tried , Excellent salad which looks great and tastes even better This is a good meal for guests since the salad is prepared ahead of time and the chicken can be cut up at the same time; two hours later it’s easy to cook the chicken and make the dressing In this instance I increased the chicken and peppers to make it a one-dish meal (red bell peppers added to the appealing look of this salad ) The salad would be great with fresh bread, for those not watching their calories Next time I may add some fresh lemon juice to the chicken at cooking time My bf loved it and said it deserves the 5-star rating Thanks for a winner!

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Steps

1 Done	In a Large Salad Bowl, Combine Spinach, Leaf Lettuce, Sliced Red Onion, and Pepper Strips. Cover and Chill Salad Up to 2 Hours.
2 Done	Cut Chicken Into Bite-Sized Strips. Toss Chicken With Rosemary and Lemon-Pepper Seasoning. in a Wok or 10-Inch Skillet Stir-Fry Chicken Strips and Garlic in Hot Oil Over Medium-High Heat For 2 to 3 Minutes or Until Chicken Is Tender and No Longer Pink. Remove Chicken from Skillet. Add to Salad Mixture.
3 Done	For Dressing, Add Vinegar and Water to Skillet, Stirring to Scrape Up Any Browned Bits. Pour Dressing Over Salad. Toss Gently to Mix. Transfer to Individual Salad Plates. Garnish With Fresh Rosemary, If Desired.