Ratings & Reviews
Rated by 9 visitors
This recipe is...
rich in veggies
lower in carbs
For the dressing:
2 tablespoons olive oil
1/2 cup red raspberry jam
1 tablespoon Dijon mustard
1 1/2 tablespoons balsamic vinegar
For the salad:
4 grilled boneless, skinless chicken breasts, about 4 to 6 ounces each
8 cups baby spinach leaves
1 red pepper, cut into thin strips
1 cup sliced mushrooms
1/4 red onion, thinly sliced
2 hard boiled egg whites, chopped
1. To make the dressing, heat the olive oil in a small saucepan. Add the jam, mustard and vinegar and heat thoroughly.
2. In a large salad bowl, toss the chicken, spinach and red pepper with the warm dressing.
3. Divide the chicken and spinach among 4 large serving plates. Arrange the mushrooms, onions and egg whites on top.
Serving Size: 1 chicken breast with salad and vinaigrette
Number of Servings: 4
|Fat||9 g||Fiber||3 g|
|Protein||44 g||Saturated Fat||2 g|
SEE ALL THE FACTS
This recipe can be personalized for your nutritional needs when you join the FoodFit Plan -- our healthy lifestyle program for lasting weight-loss.