Mediterranean Chicken Spinach Salad
Holly Clegg
- Yield: 6 servings
Ingredients
- 2cups diced rotisserie chicken breast (remove skin)
- 1cup frozen edamame, cooked according to package directions
- 1/2cup chopped sun-dried tomatoes, reconstituted
- 1bunch green onions, chopped
- 1-- cucumber, peeled and chopped
- 1/4cup chopped fresh mint leaves or 1 tablespoon dried min
- 2teaspoons dried dill weed leaves
- 3tablespoons roasted garlic seasoned rice vinegar or any vinegar
- 1tablespoon lemon juice
- 2tablespoons olive oil
- 3cups packed baby spinach leaves
- 1/3cup crumbled reduced-fat feta cheese
Instructions
- In large bowl, combine chicken, edamame, sun-dried tomatoes, green onions,cucumber, mint, and dill, mixing well.
- In small bowl, whisk together vinegar, lemon juice, and olive oil. Toss with spinach and feta and divide mixture evenly among individual plates. Top with chicken mixture. Serve.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.
Nutritional Info *per serving
- Calories 204
- Fat 8g
- Saturated Fat 2g
- Cholesterol 45mg
- Sodium 425mg
- Carbohydrate 12g
- Fiber 4g
- Sugars 5g
- Protein 20g
