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Parmesan Vegetable Bake
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Chicken and Spinach Salad
Yield: Makes 4 servings
Add some pizzazz to ordinary chicken salad with blue cheese, red onion, grapefruit and fat-free citrus dressing.
Ingredients:
3/4
pound chicken tenders
Nonstick cooking spray
4
cups washed, stemmed and shredded spinach
2
cups washed and torn romaine lettuce
1
large grapefruit, peeled and sectioned
8
thin slices red onion, separated into rings
2
tablespoons (1/2 ounce) crumbled blue cheese
1/2
cup frozen citrus blend concentrate, thawed
1/4
cup prepared fat-free Italian salad dressing
Assorted fresh greens for garnish (optional)
Preparation:
1.
Cut chicken into 2X1/2-inch strips. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir 5 minutes or until no longer pink in center. Remove from skillet; set aside.
2.
Divide spinach, lettuce, grapefruit, onion, cheese and chicken among 4 salad plates. Combine citrus blend concentrate and Italian dressing in small bowl; drizzle over salads.
Nutritional Information:
| Serving Size: 2 cups salad | |
| Sodium | 361 mg |
| Protein | 23 g |
| Fiber | 3 g |
| Carbohydrate | 23 g |
| Cholesterol | 55 mg |
| Saturated Fat | 1 g |
| Total Fat | 4 g |
| Calories from Fat | 15 % |
| Calories | 218 |
Dietary Exchange:
| Vegetable | 2 |
| Meat | 2-1/2 |
| Fruit | 1 |
This recipe appears in:
Salads
