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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 223.2
  • Total Fat: 8.9 g
  • Cholesterol: 49.3 mg
  • Sodium: 85.2 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 4.2 g
  • Protein: 23.1 g

View full nutritional breakdown of Fresh Spinach and Kale Salad with Grilled Chicken Breast calories by ingredient
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Fresh Spinach and Kale Salad with Grilled Chicken Breast

Submitted by: GENERALISSIMA

Introduction

The nutritious salad embraces the concept of food synergy very well. When all three B vitamins(6, 12, folic acid) are eaten together they offer greater protection against heart disease.

The omega 3 fats in flax oil are also heart healthy and work synergistically with the Vitamin E and niacin to reduce inflammation and oxidative stress.

This fat also helps the body absorb some of the vitamins and phtyo chemicals in the spinach and kale such as Beta carotene, Vitamin D, and Vitamin E.

The nutritious salad embraces the concept of food synergy very well. When all three B vitamins(6, 12, folic acid) are eaten together they offer greater protection against heart disease.

The omega 3 fats in flax oil are also heart healthy and work synergistically with the Vitamin E and niacin to reduce inflammation and oxidative stress.

This fat also helps the body absorb some of the vitamins and phtyo chemicals in the spinach and kale such as Beta carotene, Vitamin D, and Vitamin E.


Number of Servings: 4

Ingredients

    Spinach, fresh, 2 cup chopped
    Kale, 2 cup, chopped
    Red Ripe Tomatoes, 2 plum tomato chopped(with skin and seeds)
    Oranges, 1 large (3-1/16" dia)
    Walnuts, 1 oz (14 halves) chopped
    Lemon Juice, 1 lemon yields
    Flax Oil, 1 tbsp
    Cranberries, 1/4 cup, chopped
    Chicken Breast, no skin, 12 ounces
    Red pepper Flakes 1 tsp
    Kosher Salt
    Cracked Black Pepper

Directions

Trim boneless, skinless chicken breast of visible fat, season with salt/pepper and grill until done.
Create dressing in a large bowl by mixing flax oil, red wine vinegar, zested orange, lemon juice, red pepper and salt and pepper
Chop washed kale, spinach, walnuts, cranberries and tomatoes and put into a bowl with dressing. Peel zested orange and roughly chop wedges. Add to salad.
Toss to coat well with dressing and top with sliced chicken.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GENERALISSIMA.






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