Tested till perfect Chicken Breasts with Spinach Salad

Chicken Breasts with Spinach Salad

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2005

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 4 4boneless skinless chicken breastboneless skinless chicken breasts
  • 4 cups 4cupslightly packed torn fresh spinach
  • 2 cups 2cupscubed English cucumberEnglish cucumbers
  • 1 cup 1cupchopped tomatotomatoes
  • 1/3 cup 1/3cupcrumbled feta cheese
  • 1/4 cup 1/4cuppitted black oliveblack olives, halved


  • 1/4 cup 1/4cupred wine vinegar
  • 1/4 cup 1/4cupextra virgin olive oil
  • 2 tbsp 2tbsplemon juice
  • 2 tsp 2tspgranulated sugar
  • 3 3clove garliccloves of garlic, minced
  • 1/2 tsp 1/2tspdried oregano
  • 1/2 tsp 1/2tspdried mint
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
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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:

Additional information :

Tip: Instead of chopped tomatoes, you can substitute cherry tomatoes.

Nutritional Information Per serving: about

cal 351 pro 35g total fat 19g sat. fat 4g
carb 11g fibre 3g chol 87mg sodium 458mg

% RDI:

calcium 13 iron 22 vit A 44 vit C 53
folate 60
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