Spinach, Chicken, and Feta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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As the red onions in this salad cook, they become translucent, an appealing contrast to the dark green spinach. 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 |
Directions:
1. Combine the first 9 ingredients, stirring with a whisk.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with black pepper. Add chicken to pan; cook 4 minutes. Turn chicken. Add onion; cook 4 minutes or until chicken is done and onion is tender, stirring the onion frequently. Cut chicken into 1/2-inch-thick slices. Combine chicken, onion, bell pepper, cheese, chickpeas, and spinach in a large bowl. Drizzle vinaigrette over salad; toss gently to coat.
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