Spinach salad with grilled chicken
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 472.3
- Total Fat: 28.8 g
- Cholesterol: 103.2 mg
- Sodium: 863.4 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 4.6 g
- Protein: 41.7 g
Salt, 1 dash (remove)
Pepper, black, 1 dash (remove)
Spinach, fresh, 6 cup (remove)
Onions, raw, .5 cup, sliced (remove)
*Colavita Champagne Wine Vinegar, 1 tbsp (remove)
*Extra Virgin Olive Oil, 1 tbsp (remove)
*Pistachios (Private Selection), 0.25 cup (remove)
*Blue Cheese - Treasure Cave Crumbled Blue Cheese, 3 oz (remove)
Chicken Breast, no skin, 8 ounces (remove)
The heat from the chicken slightly wilts the spinach. If using another salad green let chicken completely cool to room temperature before adding to salad.
This recipe was originally for portobello mushrooms in lieu chicken. (From Experience Life magazine Mar 2012)
2. Grill chicken and cut into slices.
3. Toss salad, spinach and pistachios in a large bowl, add chicken. Top with blue cheese and serve.
Serving Size: makes 2 meals or 4 side salads
Number of Servings: 2
Recipe submitted by SparkPeople user LDL023.