Chicken, Almond and Peper Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Baby Spinach 10oz bag1/2 Red Bell Pepper1/2 Green Bell Peppar1 small-medium Onion1/2 cup Almond Slices1 Chicken Breast filet3 tbsp Butter-unsalted
In a non-stick pan, grill your chicken breast until cooked through. When finished, place on a cutting board and cover with tin foil to keep heat and moisture in until cool enough to cut.
Replace pan and a butter to melt on low heat. Slice you onion and add to pan to camelize in the butter. Cook until tender, but not mushy.
While cooking onions, slice your peppers. Separate spinach onto two plates and top with peppers and almonds. Turn off onions. Slice chicken and divid onto plates. Top with onions and add you favorite dressing.
Number of Servings: 2
Recipe submitted by SparkPeople user FMURRAYII.
Replace pan and a butter to melt on low heat. Slice you onion and add to pan to camelize in the butter. Cook until tender, but not mushy.
While cooking onions, slice your peppers. Separate spinach onto two plates and top with peppers and almonds. Turn off onions. Slice chicken and divid onto plates. Top with onions and add you favorite dressing.
Number of Servings: 2
Recipe submitted by SparkPeople user FMURRAYII.
Nutritional Info Amount Per Serving
- Calories: 505.6
- Total Fat: 31.6 g
- Cholesterol: 115.1 mg
- Sodium: 195.5 mg
- Total Carbs: 22.3 g
- Dietary Fiber: 8.7 g
- Protein: 38.2 g
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