Chicken Breasts with Spinach Salad
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 351 |
| pro | 35 g |
| total fat | 19 g |
| sat. fat | 4 g |
| carb | 11 g |
| fibre | 3 g |
| chol | 87 mg |
| sodium | 458 mg |
| % RDI: | - |
| calcium | 13% |
| iron | 22% |
| vit A | 44% |
| vit C | 53% |
| folate | 60% |
-
4 boneless skinless chicken breasts
4 cups (1 L) lightly packed torn fresh spinach
2 cups (500 mL) cubed english cucumber
1 cup (250 mL) chopped tomatoes
1/3 cup (75 mL) crumbled feta cheese
1/4 cup (50 mL) pitted black olives, halved
Dressing:
1/4 cup (50 mL) red_wine_vinegar
1/4 cup (50 mL) extra-virgin olive oil
2 tbsp (25 mL) lemon juice
2 tsp (10 mL) granulated sugar
3 cloves garlic, minced
1/2 tsp (2 mL) each dried oregano and mint
1/4 tsp (1 mL) each salt and pepper
Preparation:
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 400ðF (200ðC) 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.
Additional Information
-
Tip: Instead of chopped tomatoes, you can substitute cherry tomatoes.
Source
Canadian Living Magazine: May 2005
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