Warm Chicken Spinach Salad
cups torn spinach
cups torn leaf lettuce
red or green sweet peppers, cut into bite-sized strips
ounces skinless, boneless chicken breasts
teaspoon dried rosemary, crushed
teaspoon lemon-pepper seasoning
clove garlic, minced
tablespoon cooking oil
tablespoons balsamic vinegar
Fresh rosemary sprigs (optional)
- In a large salad bowl, combine spinach, leaf lettuce, sliced red onion, and pepper strips. Cover and chill salad up to 2 hours.
- Cut chicken into bite-sized strips. Toss chicken with rosemary and lemon-pepper seasoning. In a wok or 10-inch skillet stir-fry chicken strips and garlic in hot oil over medium-high heat for 2 to 3 minutes or until chicken is tender and no longer pink. Remove chicken from skillet. Add to salad mixture.
- For dressing, add vinegar and water to skillet, stirring to scrape up any browned bits. Pour dressing over salad. Toss gently to mix. Transfer to individual salad plates. Garnish with fresh rosemary, if desired. Makes 4 servings.
Nutrition Facts(Warm Chicken Spinach Salad)
- Per serving:
- 172 kcal cal.,
- 6 g fat
- (1 g sat. fat,
- 45 mg chol.,
- 248 mg sodium,
- 10 g carb.,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet