Mushroom Chicken and Spinach Salad


Makes 4 servings


1 tablespoon fat-free margarine
2 cups small mushrooms, cleaned
1 tablespoon white wine (optional)
1/4 cup white vinegar or apple cider vinegar
1 red onion, thinly sliced and separated into rings
1 bag (5 ounces) fresh baby spinach
4 small boneless skinless chicken breasts (about 12 ounces), cooked and cut into slices
1 cup sliced water chestnuts, drained and rinsed
2 tablespoons reduced-sodium soy sauce
1 tablespoon peanut oil
1 tablespoon brown sugar substitute


  1. Heat margarine in small skillet over medium-low heat until melted. Add mushrooms and wine, if desired, and cook and stir 3 to 4 minutes or until liquid evaporates and mushrooms are tender. Remove skillet from heat; set aside.
  2. Pour vinegar over onion rings in shallow bowl; set aside.
  3. Arrange spinach on serving platter. Arrange mushrooms over spinach. Drain vinegar from onions; discard vinegar. Arrange onions, chicken and water chestnuts over mushrooms.
  4. Whisk together soy sauce, peanut oil and brown sugar substitute in small microwavable bowl. Microwave on MEDIUM (50%) until warm, about 30 seconds. Drizzle warm dressing over salad; serve immediately.

Nutritional Information

Serving Size: 1/4 of total recipe
Calories 221
Calories from Fat 28 %
Total Fat 7 g
Saturated Fat 1 g
Cholesterol 72 mg
Carbohydrate 9 g
Fiber 5 g
Protein 30 g
Sodium 418 mg

Dietary Exchange

Vegetable 2
Meat 3

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