Spinach-Berry Salad with Grilled Chicken
Ingredients
- 1½ lb boneless, skinless chicken breasts
- 3 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- ¾ cup almonds
- 1 (10-oz) pkg spinach
- 1 cup quartered strawberries
- ½ cup balsamic vinaigrette
Instructions
- Preheat grill or grill pan to medium-high heat. Pound chicken to an even thickness in a zip-top bag using the heel of your hand; brush with oil, and season with salt and pepper.
- Grill chicken, covered, 5 to 6 minutes per side or until done; let stand 5 minutes. Coarsely chop chicken.
- Toast nuts in a dry skillet over medium heat until fragrant. Toss together spinach, strawberries, and nuts in a large bowl; add vinaigrette, and toss.
- Divide salad among 4 plates; top with chicken.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
394
|
394
|
| Fat (g) | 26 | 26 |
| Sat. Fat (g) | 3 | 3 |
| Protein (g) | 31 | 31 |
| Carb (g) | 10 | 10 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 601 | 601 |
Keto Lunch Meal Plan
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