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Grilled Chicken Salad With Spinach and Apples recipe

December 26, 2007|By DANA CARPENDER

8 ounces boneless, skinless chicken breast
Salt and pepper
1 small apple, diced
2 scallions, sliced, including a few inches of the green
3 tablespoons olive oil
3 tablespoons apple cider vinegar
2 teaspoons Splenda
1 small garlic clove, crushed
6 cups fresh baby spinach
4 tablespoons shredded Romano cheese (or Parmesan)

Cut the chicken into 2 4-ounce portions. I put mine in a zipper-type plastic bag and pound it lightly to an even thickness, about 1/2 inch, but you can skip this step if you want. Salt and pepper both sides, then either throw the chicken into a hot skillet you've coated with a little nonstick cooking spray or olive oil, or toss it on your electric tabletop grill.

While that's cooking, dice the apple and slice the scallions. If you're pan-grilling the chicken, flip it.

Measure the olive oil, apple cider vinegar and Splenda into a bowl, and crush your garlic into it. Whisk together well.

Put the spinach into a salad bowl, and pour on the dressing. Toss well, then pile the spinach onto two plates.

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Top each serving with half the apple and half the scallion.

Now slice or cube the chicken. Top each salad with half the chicken. Scatter 2 tablespoons of shredded Romano over each salad, and serve.

Serves 2.

Nutrition information per serving: 440 calories; 28 g fat; 33 g protein; 18 g carbohydrates; 5 g dietary fiber.

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