Chicken Breasts with Spinach Salad

Chicken Breasts with Spinach Salad Image by: Chicken Breasts with Spinach Salad Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2005

Ingredients

  • 4 boneless skinless chicken breasts
  • 4 cups lightly packed torn fresh spinach
  • 2 cups cubed English cucumbers
  • 1 cup chopped tomato
  • 1/3 cup crumbled feta cheese
  • 1/4 cup pitted black olive halved
Dressing:
  • 1/4 cup red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons granulated sugar
  • 3 cloves of garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Method

Place chicken in small roasting pan; set aside.

Dressing: In measuring cup, whisk together vinegar, oil, lemon juice, sugar, garlic, oregano, mint, salt and pepper; pour 1/3 cup (75 mL) over chicken.

Roast in 400°F (200°C) oven, turning once, until no longer pink inside, about 10 minutes. Broil until golden, about 2 minutes.

Meanwhile, in large bowl, toss together spinach, cucumber, tomatoes, feta cheese, olives and remaining dressing until coated. Divide salad among plates.

Thinly slice chicken; arrange over salad.

More chicken breast recipes:

Nutritional facts <b>Per serving:</b> about

  • Sodium 458 mg
  • Protein 35 g
  • Calories 351.0
  • Total fat 19 g
  • Cholesterol 87 mg
  • Saturated fat 4 g
  • Total carbohydrate 11 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 60.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 13.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 44.0
  • Vitamin C 53.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Quick & Easy

Chicken Breasts with Spinach Salad

Login