Artichoke, spinach salad with chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 package Just Bare Chicken Strips1 can (approx. 12oz) quartered artichoke hearts (and ½ cup marinade)2 tbsp. balsamic vinegar1 tbsp. Dijon mustard1 tsp. minced garlic1 can (approx. 12oz) or fresh cherry tomatoes 1 Tbsp. dried basil1 bag of Dole SpinachParmesan Cheese (Optional)
Mix ¼ Cup artichoke marinade, balsamic vinegar, Dijon mustard, garlic and dried basil. Put the spinach and dressing mixture in a salad spinner or use a bowl you can dip the leaves in. Ensure all leaves are lightly coated. Set aside the remaining mixture. Plate the spinach. Add the drained tomatoes and artichokes. Add a little bit of Extra Light Virgin Olive Oil to a sauté pan and turn the heat to medium high. Once the pan has warmed up add the chicken. When the chicken is almost done add the remaining dressing mixture to the pan. Continue cooking until the chicken is done – I like to brown it up a little with the dressing. Add the chicken to the plate and serve. You can add a touch of shredded Parmesan cheese if you like.
Serving Size: 2 large plates full
Number of Servings: 1
Recipe submitted by SparkPeople user JENZAMZOW.
Serving Size: 2 large plates full
Number of Servings: 1
Recipe submitted by SparkPeople user JENZAMZOW.
Nutritional Info Amount Per Serving
- Calories: 1,312.0
- Total Fat: 24.0 g
- Cholesterol: 449.0 mg
- Sodium: 4,706.4 mg
- Total Carbs: 68.7 g
- Dietary Fiber: 35.5 g
- Protein: 203.2 g
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