Chicken and Baby Spinach with Strawberry Balsamic Vinaigrette
- Number of Servings: 2
Ingredients
1 1/2 cup fresh strawberries (sliced)1/2 cup fat free balsamic vinaigrette3/4 tsp sugar4 cups spinach1/2 cup sliced cucumbers1/4 cup sliced red onion6 oz chicken breast (weighed raw) chicken seasoning2 tbsp feta2 tbsp chopped pecansblack pepper to taste
1. For dressing, put 1/2 cup of strawberries, salad dressing, and sugar in blender. Cover and blend until smooth.
2. Season the chicken breast and then grill until cooked. Let the chicken rest.
3. In a large bowl, toss together remaining strawberries, spinach, cucumber, and onion. (I make 2 individual salads, so I use two bowls and save one salad for another day's lunch). Toss the amount of dressing you would like with each salad- only use half the amount of dressing on the greens.
4. toss chicken strips with 2 tbsp of dressing and divide among the salads (I would not add it to a salad you are reserving for another day). Top with feta and pecans. Saeson with pepper. You should have dressing remaining.
Number of Servings: 2
Recipe submitted by SparkPeople user JDADDIONE.
2. Season the chicken breast and then grill until cooked. Let the chicken rest.
3. In a large bowl, toss together remaining strawberries, spinach, cucumber, and onion. (I make 2 individual salads, so I use two bowls and save one salad for another day's lunch). Toss the amount of dressing you would like with each salad- only use half the amount of dressing on the greens.
4. toss chicken strips with 2 tbsp of dressing and divide among the salads (I would not add it to a salad you are reserving for another day). Top with feta and pecans. Saeson with pepper. You should have dressing remaining.
Number of Servings: 2
Recipe submitted by SparkPeople user JDADDIONE.
Nutritional Info Amount Per Serving
- Calories: 227.5
- Total Fat: 7.0 g
- Cholesterol: 50.3 mg
- Sodium: 499.3 mg
- Total Carbs: 17.6 g
- Dietary Fiber: 5.3 g
- Protein: 24.8 g
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