Chicken and Spinach Salad
Add some pizzazz to ordinary chicken salad with blue cheese, red onion, grapefruit and fat-free citrus dressing.
Makes 4 servings
|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)|
- 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.
|Serving Size:||2 cups salad|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||15 %|
Check out more recipes for Salads