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Spinach Salad With Grilled Chicken
|Serving Size||½ recipe|
|Total Fat||15 g|
|Saturated Fat||5.5 g|
|Total Carbohydrate||14.5 g|
|Dietary Fiber||4 g|
Ingredients and Preparation
|Boneless, skinless chicken breasts||½ pound|
|Salt||¼ teaspoon + 1 dash|
|Fresh ground pepper||2 dashes|
|Balsamic vinegar||2 teaspoons|
|Garlic, minced||1 clove|
|Olive oil||1 tablespoon|
|Packed baby spinach, rinsed and dried||4 cups|
|Apple (eg, Granny Smith) cut into wedges||1|
|Crumbled goat cheese||2 ounces|
- Season chicken breast with ¼ teaspoon salt and a dash of pepper. Place on grill coated with cooking spray and cook over medium heat for 5-7 minutes on each side. Move to cutting board and cut into strips.
- Season spinach with a dash of salt and pepper to taste.
- Whisk together balsamic vinegar, garlic, and oil in a large mixing or salad bowl. Add the spinach to the bowl and toss to combine.
- Place spinach onto plates and top with the chicken strips, apple wedges, and goat cheese.
Exchanges 3 very lean meats; 1 medium fat meat; 2 vegetables; ½ fruit; 2 fats
Side Suggestions: Crusty Bread