Chicken with Spinach and Feta Salad Recipe

Spinach, Chicken, and Feta Salad

Servings: 4 (serving size: 3 cups)

Ingredients:

  • 1/4 cup fat-free, less-sodium chicken broth
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • Cooking spray
  • 1 pound skinless, boneless chicken breast
  • 1/4 teaspoon black pepper
  • 1 1/2 cups chopped red onion
  • 1 1/4 cups (1-inch) pieces yellow bell pepper
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 1 (7-ounce) package prewashed baby spinach

Procedure:

  1. Combine the first 9 ingredients, stirring with a whisk.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  3. Sprinkle chicken with black pepper.
  4. Add chicken to pan; cook 4 minutes.
  5. Turn chicken.
  6. Add onion; cook 4 minutes or until chicken is done and onion is tender, stirring the onion frequently.
  7. Cut chicken into 1/2-inch-thick slices.
  8. Combine chicken, onion, bell pepper, cheese, chickpeas, and spinach in a large bowl.
  9. Drizzle vinaigrette over salad; toss gently to coat.
  10. serve
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