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Leftover grilled steak, chunks of cooked salmon, or marinated tofu can be used instead of chicken in this simple recipe.

Source: Better Homes and Gardens


Recipe Summary

8 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Divide phyllo among 6 serving bowls. Spoon spinach mixture over phyllo. Drizzle with balsamic vinaigrette. Serve immediately. Makes 6 servings.

Nutrition Facts

197 calories; fat 10g; cholesterol 40mg; saturated fat 2g; carbohydrates 14g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 1g; protein 14g; vitamin a 2769.6IU; vitamin c 11.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 80.6mcg; sodium 760mg; potassium 221mg; calcium 40.4mg; iron 2mg.