Recipes By Johnson Lactaid: Chicken and Spinach Salad

Recipes By Johnson Lactaid: Chicken and Spinach Salad

Published December 12, 2007

Agatha’s Chicken & Spinach Salad

Makes 4 servings

Preparation Time: 10 min.
Cook Time: 15 min. 


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


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

Written by BET-Staff


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