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- Nonstick cooking spray
- 10 sheets frozen phyllo dough (14 x 9-inch rectangles), thawed
- 1 cup 2-inch pieces green onion (1 bunch)
- 2 tablespoons olive oil
- 12 ounces refrigerated grilled chicken breast strips (3 cups)
- 1 6 ounce package fresh baby spinach
- 3/4 cup cherry tomatoes, halved or quartered (optional)
- 1 tablespoon snipped fresh tarragon
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup bottled balsamic vinaigrette
1. Preheat oven to 425 degree F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. Roll the stack of phyllo sheets into a cylinder shape. With a sharp knife cut phyllo roll crosswise into 1/4- to 1/2-inch strips. Gently separate phyllo into strips and spread evenly in the prepared baking pan. Coat phyllo generously with additional nonstick cooking spray. Bake, uncovered, for 8 to 10 minutes or until phyllo strips are golden brown.
2. Meanwhile, in a 12-inch skillet cook the green onion in olive oil over medium-high heat for 1 minute or until just tender. Add chicken; cook and stir until heated through. Remove skillet from heat. Add spinach; cherry tomatoes, if using; tarragon; and pepper. Toss to combine.
3. Divide phyllo among 6 serving bowls. Spoon spinach mixture over phyllo. Drizzle with balsamic vinaigrette. Serve immediately. Makes 6 servings.
- Servings Per Recipe 6,
- cal. (kcal) 197,
- Fat, total (g) 10,
- chol. (mg) 40,
- sat. fat (g) 2,
- carb. (g) 14,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 1,
- pro. (g) 14,
- vit. A (IU) 2770,
- vit. C (mg) 11,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 81,
- sodium (mg) 760,
- Potassium (mg) 221,
- calcium (mg) 40,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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