Recipes By Johnson Lactaid: Chicken and Spinach Salad
Agatha’s Chicken & Spinach Salad
Makes 4 servings
Preparation Time: 10 min.
Cook Time: 15 min.
INGREDIENTS
14 oz. chicken breast (boneless, skinless)
16 oz. bag baby spinach salad
1/3 cup goat cheese
1 -11 oz. can mandarin orange sections, drained
¼ cup chick peas or garbanzo beans
¼ cup chopped walnuts
¼ cup unsalted peanuts
¼ cup raisins
¼ cup dried cranberries
½ cup balsamic vinegar
1 tbsp. virgin olive oil
1 tbsp. mustard
DIRECTIONS
1. GRILL chicken breast and slice into strips.
2. WASH and DRY baby spinach.
3. COMBINE sliced chicken, spinach, goat cheese, mandarin orange sections, chick peas, walnuts, peanuts, raisins, and cranberries into a bowl.
4. In a separate bowl, MIX balsamic vinegar, olive oil, and mustard to make dressing.
5. POUR dressing onto salad and toss.
Nutrition Information per serving
Serving size: 1 1/3 cups
Exchanges per serving
2 1/2 starches, 1 medium-fat meat, 3 fats
Total Calories 380
Calories from Fat 180
Total Fat 20g
Saturated Fat 6g
Cholesterol 35mg
Sodium 310mg
Total Carbohydrate 37g
Dietary Fiber 5g
Sugars 25g
Protein 17g
Calcium 130mg