Friday, June 10, 2011

Simple Spinach Chicken Salad

This recipe from Hunger Free Forever has been 'on the back burner' for some time now, waiting for just the right time to make an appearance at lunch or dinner.  It is lovely in its simplicity and also very versatile.  The chicken can be baked, grilled, or even canned... hot or cold.  You choose.  And you can certainly add more vegetables, seasonings, or even crumbled or shredded cheese.

I did make a couple of changes to the original recipe.  I added green onions, freshly ground pepper, and dried oregano.  And I reduced the amount of oil in the dressing, just a bit.

Spinach Chicken Salad
Makes 2 servings

  • 2 medium tomatoes, cut in chunks
  • 3 cups fresh spinach leaves
  • 2 green onions
  • 8 oz grilled or baked boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 tsp olive oil
  • 1 Tbs balsamic vinegar
  • Dash of salt, ground black pepper, dried oregano
  1. In a large bowl, toss the tomatoes with the spinach. Add the chicken, onions, olive oil, and vinegar. Toss.
  2. Sprinkle with salt, pepper and oregano.
Per serving, including the vegetables.
Weight Watchers P+ = 5.
Calories 200; Protein 27g; Carbohydrate 8g; Fat 6g; Fibre 3g.

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