Fresh Spinach and Kale Salad with Grilled Chicken Breast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Spinach, fresh, 2 cup choppedKale, 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) choppedLemon Juice, 1 lemon yields Flax Oil, 1 tbsp Cranberries, 1/4 cup, choppedChicken Breast, no skin, 12 ounces Red pepper Flakes 1 tspKosher SaltCracked Black Pepper
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.
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.
Nutritional Info 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
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