Chicken and Spinach Salad
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Chicken and Spinach Salad
YIELD Makes 4 servings
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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:
- 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.
- 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.
This recipe appears in:
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 |