Spring Greens and Roasted Chicken

Rip open a bag of salad greens, toss them into a big bowl along with flavor-packed extras such as berries, cheese, nuts, and chicken; add a splash of dressing, and call it dinner in just 20 minutes.

Spring Greens and Roasted Chicken Enlarge Image
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12 users rated this recipe an average rating of 4.0
Makes:
6 servings
Yields:
6 main-dish servings
Start to Finish:
20 mins
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Spring Greens and Roasted Chicken

Ingredients
1
2 1/4 pound purchased roasted chicken, chilled
1
5 ounce package mixed spring greens (about 8 cups)
2
cups fresh sliced strawberries, or blueberries
4
ounces Gorgonzola or blue cheese, crumbled (1 cup)
1/2
cup honey-roasted cashews or peanuts
1
lemon, halved
3
tablespoons olive oil
1/4
teaspoon salt
1/4
teaspoon ground black pepper

Directions

  1. Remove and discard skin from chicken. Pull meat from bones, discarding bones. Shred meat (you should have about 3-1/2 cups).
  2. Place greens on a platter. Top with chicken, strawberries, cheese and nuts. Drizzle with juice from lemon and oil; sprinkle with salt and pepper. Makes 6 main-dish servings.

Nutrition Facts

(Spring Greens and Roasted Chicken)
    Per serving:
  • 376 kcal cal.,
  • 27 g fat
  • (8 g sat. fat,
  • 3 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 81 mg chol.,
  • 454 mg sodium,
  • 9 g carb.,
  • 2 g fiber,
  • 5 g sugar,
  • 27 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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