• Prep Time:
  • Cooking Time:
  • Serves: 4 servings

Spinach-Chicken Salad with Tangy Orange Dressing

  • Recipe Submitted by on

Category: Salads, Poultry

 Ingredients List

  • 2 tb Fresh lemon juice
  • 4 ts Olive oil
  • 4 ts Prepared mustard; yellow
  • 1 tb Chopped fresh rosemary;
  • -leaves only, or 1/2
  • -teaspoon dried
  • 2 Garlic cloves; minced
  • 1/4 ts Salt
  • 1/4 ts Freshly ground black pepper
  • 10 oz Skinless boneless chicken
  • -breast; one whole,
  • -butterflied and pounded
  • -thin
  • 2 tb Orange juice
  • 1 tb Red wine vinegar
  • Granulated sugar substitute
  • -to equal 1-tablespoon sugar
  • 1 ts Balsamic vinegar
  • 8 c Spinach leaves: packed; well
  • -rinsed & dried and torn
  • -into bite-size pieces
  • 2 c Sliced mushrooms
  • 1 md Red onion; thinly sliced


1. Preheat broiler. Spray broiler pan with nonstick cooking spray. In
shallow bowl, with wire whisk, combine lemon juice, 1 teaspoon of the oil,
the mustard, rosemary, garlic, 1/8 teaspoon of the salt and 1/8 teaspoon of
the pepper. Add chicken; turn to coat.

2. Transfer chicken to prepared broiler pan, reserving remaining lemon
juice mixture; broil 4" from heat 3-4 minutes, until golden brown. Turn
chicken; top with reserved lemon juice mixture. Broil 3-4 minutes longer,
until golden brown and cooked through.

3. Meanwhile, to prepare dressing, in small bowl, combine the remaining 1
tablespoon oil, the orange juice, wine vinegar, sugar substitute, balsamic
vinegar, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.

4. Divide spinach, mushrooms and onion evenly among 4 plates, arranging
vegetables in a circle.

5. Cut chicken into 1/4" slices; place one-fourth of the chicken slices in
center of each salad. Drizzle each salad with one-fourth of the dressing.

Makes 4 servings . EACH SERVING (4 CUPS) PROVIDES: 1 Fat, 5 1/4 Vegetables,
2 Proteins, 5 Optional Calories. PER SERVING: 182 Calories, 6 g Total Fat,
1 g Saturated Fat, 41 mg Cholesterol, 361 mg Sodium, 11 g Total
Carbohydrate, 4 g Dietary Fiber, 22 g Protein, 166 mg Calcium

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