Spring Spinach Salad with Chicken
Serves 4
Time 25 min
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.
Ingredients
- 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
Method
Preheat the broiler.
Place oven rack about 7 inches from heat source.
Arrange chicken on a baking sheet and brush with oil and sprinkle with seasoning.
Broil util browned and cooked through, flipping once, about 15 minutes.
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 carbohydrates (4g dietary fiber, 8g sugar), 31g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 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