Peach Melba Chicken Salad
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Ingredients
- ¾ lb boneless, skinless chicken breasts
- ½ tsp salt, divided
- ¼ tsp pepper, divided
- 2 Tbsp lemon juice
- 1½ Tbsp olive oil
- 1 Tbsp chopped fresh mint
- 1 Tbsp honey
- 1 (5-oz) pkg baby spinach
- 1 peach, sliced
- 1 (4.4-oz) pkg raspberries
- ½ (4-oz) log goat cheese, crumbled
Instructions
- Preheat grill or grill pan to medium-high heat. Sprinkle chicken with ¼ tsp salt and ⅛ tsp pepper. Grill chicken, covered, 5 to 6 minutes per side or until done. Let stand 5 minutes, and thinly slice.
- Whisk together lemon juice, oil, mint, honey, ¼ tsp salt, and ⅛ tsp pepper in a large bowl. Add spinach, peach, raspberries, and cheese; toss. Top with chicken.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
32
|
32
|
| Fat (g) | 14 | 14 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 32 | 32 |
| Carb (g) | 23 | 23 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 562 | 562 |
Low Carb Meal Plan
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