Wednesday, May 1, 2013

{soups-salads-and-salad-dressings} Chicken Strawberry Spinach Salad Recipe

 

Chicken Strawberry Spinach Salad Recipe


From Caldwell, Idaho, Ginger Ellsworth sends this pretty spinach salad topped with grilled chicken, strawberries and almonds in a sweet poppy-seed dressing. Made in moments, it's a refreshing lunch or light supper for two.

This recipe is:

Quick

 

 

    Prep/Total Time: 30 min.
    Yield: 2 Servings


Ingredients

    3/4 pound Member's Mark® Boneless Skinless Chicken Breasts, cut into strips
    1/4 cup reduced-sodium chicken broth
    1/4 cup poppy seed salad dressing, divided
    2 cups fresh baby spinach
    1 cup torn romaine
    1 cup sliced fresh strawberries
    1/4 cup sliced almonds, toasted


Directions

    Place chicken on a double thickness of heavy-duty foil (about 18 in. x 15 in.). Combine broth and 1 tablespoon poppy seed dressing; spoon over chicken. Fold edges of foil around chicken mixture, leaving center open. Grill, covered, over medium heat for 10-12 minutes or until chicken is no longer pink.
    In a salad bowl, combine the spinach, romaine and strawberries. Add the chicken and remaining poppy seed dressing; toss to coat. Sprinkle with almonds. Yield: 2 servings.

Nutritional Analysis: 2 cups equals 438 calories, 22 g fat (3 g saturated fat), 104 mg cholesterol, 386 mg sodium, 18 g carbohydrate, 5 g fiber, 39 g protein.


Originally published as Chicken Strawberry Spinach Salad in Cooking for 2 Spring 2006, p55
 
 
 

 
             Beth Layman  :)


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