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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 435.1
  • Total Fat: 8.1 g
  • Cholesterol: 25.1 mg
  • Sodium: 843.3 mg
  • Total Carbs: 45.3 g
  • Dietary Fiber: 6.6 g
  • Protein: 53.7 g

View full nutritional breakdown of Chicken*, Spinach & Feta Salad/Lunch or Dinner Low Carb calories by ingredient
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Chicken*, Spinach & Feta Salad/Lunch or Dinner Low Carb

Submitted by: PAULEY10

Introduction

Low Carb Meal Recipe Lunch or Dinner Low Carb Meal Recipe Lunch or Dinner
Number of Servings: 1

Ingredients

    FOR THE SALAD DRESSING
    1/2 c cottage cheese, no fat
    1 tbsp cider vinegar
    1 tsp dried mustard
    2 cloves garlic, grated
    1 lemon wedge, juiced
    1/4 c chicken broth*

    FOR THE SALAD
    200 g [4 oz] spinach, baby, pre-washed
    100 g [1 c] red pepper, diced
    100 g zucchini, cut in dice
    12 grape tomatoes, cut in half
    1 c celery, diced
    1 c mushrooms, button, sliced
    1" cube feta cheese (1 cubic inch/17 g)
    3 oz [85 g] poached chicken breast, shredded

    Note: to reduce fat, feta can be halved or eliminated (feta cheese, 1" cube/17 g=4 g fat)


Directions

To prepare the salad dressing. Add all ingredients to a blender jar, and puree. Cover and chill. Dressing will keep in the refrigerator up to 4 days.

Prepare all vegetables. Cut the zucchini, peppers and zucchini into bite size pieces.. Slice the mushrooms and tomatoes. Cut the spinach into smaller pieces if desired. Assemble the spinach, red pepper, zucchini, celery, mushrooms, and tomatoes Add the dressing, and mix well. Spread the shredded chicken on top, then sprinkle the crumbled feta cheese over all. Serve immediately.

To transport the salad, pack the dressing separately, and dress the salad when ready to eat.






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