Spinach Salad with Chicken, Cranberries and Pecans
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Ingredients
- ½ cup pecans
- 2 cups shredded rotisserie chicken
- 1 (10-oz) pkg baby spinach
- ½ cup unsweetened dried cranberries
- ¼ cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Toast nuts in a skillet over medium-high heat 3 to 4 minutes or until fragrant.
- Combine chicken, spinach, cranberries, and pecans.
- Whisk together oil, vinegar, mustard, honey, salt, and pepper.Toss with spinach mixture.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
400
|
400
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 25 | 25 |
| Carb (g) | 20 | 20 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 313 | 313 |
Lunch Meal Plan
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