Sweet blueberries pair well with distinctive blue cheese in this chicken salad, while a bold-flavored vinaigrette lightly coats the tender baby spinach leaves.
Ingredients
- Cooking spray
- 8 chicken breast tenders (about 3⁄4 pound)
- 1½ teaspoons coarsely ground black pepper
- 1⁄4 teaspoon salt
- 8 cups bagged baby spinach
- Pomegranate Vinaigrette
- 1⁄2 cup thinly sliced red onion
- 1 cup fresh blueberries
- 1⁄4 (1 ounce) cup crumbled blue cheese
How to Make It
- Heat a grill pan or large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with pepper and salt. Coat chicken with cooking spray, and add to pan. Cook 3 to 4 minutes on each side or until done.
- Divide spinach evenly on each of 4 serving plates; drizzle evenly with Pomegranate Vinaigrette. Arrange chicken, onion, and blueberries evenly over spinach. Sprinkle evenly with cheese.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 203 kcal Calories from Fat: 39.6 kcal |
|
% Daily Value*
|
| Total Fat 4.4 g 13% |
Saturated Fat 1.7 g 9% |
Trans Fat 0.0 g |
Sodium 377 mg 6% |
carbohydrates 18.5 g 14% |
Dietary Fiber 3.7 g 10% |
Protein 23 g 46% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
