Artichoke, spinach salad with chicken

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Artichoke, spinach salad with chicken calories by ingredient


Introduction

This is a modified version of the Jillian Michael's recipe from 30 day shred. This is a modified version of the Jillian Michael's recipe from 30 day shred.
Number of Servings: 1

Ingredients

    1 package Just Bare Chicken Strips
    1 can (approx. 12oz) quartered artichoke hearts (and ½ cup marinade)
    2 tbsp. balsamic vinegar
    1 tbsp. Dijon mustard
    1 tsp. minced garlic
    1 can (approx. 12oz) or fresh cherry tomatoes
    1 Tbsp. dried basil
    1 bag of Dole Spinach
    Parmesan Cheese (Optional)

Tips

Makes a great Jar salad. Put all the dressing in the bottom,then layer the artichoke, then tomatoes, then chicken, then top off with your spinach. When your ready to eat you just shake it up.


Directions

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.