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Spinach Salad with Chicken and Avocado


Serves: 6

Prep Time: 20 minutes

Cooking Time: 15 minutes

Difficulty: Easy

Comments

Pine nuts may also be microwaved in a single layer on a plate for 4 minutes instead of oven baked.

Ingredients

6 cup(s) spinach, fresh baby

1 1/2 pound chicken breast, boneless and skinless, cut in strips

1/2 avocado(s), Haas or any

1 cup tomato(es), grape or cherry

2 tablespoons nuts, pine nuts

1 shallot(s)

1/4 cup olive oil

3 tablespoons vinegar, rice, seasoned

1 teaspoon lemon(s), juice only

2 teaspoons honey

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon pepper, black, ground

Preparation

Preheat oven to broil. Season the chicken with salt, pepper and one quarter teaspoon of the garlic powder, reserving the rest for the dressing. Grill or saute on grill pan for 4 to 5 minutes per side or until done. Meanwhile, broil the pine nuts for about 3 minutes or until lightly browned. For the dressing, wisk together into a large salad bowl the shallot, olive oil, vinegar, lemon juice, remaining garlic powder and honey. Toss in the vegetables and pine nuts and top with sliced chicken. Serve.

Nutrition

Per Serving About: 270 calories, 15 g fat, 2.5 g saturated fat, 25 g protein, 8 g carbohydrates, 4 g dietary fiber, 290 mg sodium; WW Points Plus value 7


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