Directions:
- Rinse chicken and pat dry. Slice crosswise into 1/4-inch thick strips.
- Place spinach in a large, shallow serving bowl. In a small bowl, mix vinegar, 3 T. olive oil, capers and mustard.
- Set a frying pan over high heat. When pan is hot, add remaining tablespoon olive oil and the chicken strips. Stir often until the chicken is no longer pink in the center of the thickest part (cut to test), about 4 minutes. Add onion and garlic and stir until onion begins to soften slightly, about 1 minute. Add vinaigrette and stir until hot, about 30 seconds. Pour over spinach.
- Sprinkle tomatoes on top and mix; add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 282.91 Kcal (1184 kJ) | ||
| Calories from fat | 158.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.58g | 27% | |
|---|---|---|---|
| Cholesterol | 66.89mg | 22% | |
| Sodium | 539.53mg | 22% | |
| Potassium | 926.01mg | 20% | |
| Total Carbs | 7.26g | 2% | |
| Sugars | 1.87g | 7% | |
| Dietary Fiber | 2.63g | 11% | |
| Protein | 26.06g | 52% | |
| Vitamin C | 31mg | 52% | |
| Iron | 2.7mg | 15% | |
| Calcium | 103.1mg | 10% | |
| Amount Per 100 g | |||
| Calories | 97.72 Kcal (409 kJ) | ||
| Calories from fat | 54.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.07g | 27% | |
|---|---|---|---|
| Cholesterol | 23.11mg | 22% | |
| Sodium | 186.36mg | 22% | |
| Potassium | 319.86mg | 20% | |
| Total Carbs | 2.51g | 2% | |
| Sugars | 0.65g | 7% | |
| Dietary Fiber | 0.91g | 11% | |
| Protein | 9g | 52% | |
| Vitamin C | 10.7mg | 52% | |
| Iron | 0.9mg | 15% | |
| Calcium | 35.6mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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