Spring Spinach Salad with Chicken

Spring Spinach Salad with Chicken

Serves 4

Perfect served with crusty bread. For a change, try warming the dressing in the same skillet you used to fry the bacon, then toss with the salad to gently wilt the spinach.

  • 3/4 pound boneless, skinless chicken breasts
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon Mediterranean seafood seasoning
  • 4 slices cooked bacon, chopped
  • 2 cups sliced button mushrooms
  • 4 cups baby spinach
  • 1/2 cup blue cheese crumbles
  • 1 cup cherry tomatoes, halved
  • 1 cup canned corn, drained
  • 1 small red onion, thinly sliced
  • Dressing of your choice
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Preheat broiler. Place oven rack about 7 inches from heat source. Brush chicken breasts with oil and sprinkle with seasoning. Broil on a baking sheet for about 15 minutes, turning once, until nicely browned and cooked through. Remove from oven and set aside. In a large salad bowl, toss together bacon, mushrooms, spinach, blue cheese, tomatoes, corn and onions. Arrange salad on plates, then cut warm chicken into bite-size strips and place on top. Serve with your favorite dressing.

Nutritional Info: 
Per Serving:480 calories (260 from fat), 29g total fat, 9g saturated fat, 85mg cholesterol, 1210mg sodium, 24g carbohydrate (4g dietary fiber, 8g sugar), 31g protein

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