Grilled Chicken-Pecan-Spinach Salad
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Ingredients
- 6 thin sliced boneless, skinless chicken breasts
- 2 Tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 (6-oz) pkg baby spinach (see Note)
- 1 cup sliced celery
- 1 (6-oz) pkg sweetened dried cranberries
- 1 cup pecan halves
- ½ cup balsamic vinaigrette
Instructions
- Drizzle chicken with oil in a large bowl; sprinkle with salt and pepper. Toss.
- Preheat grill to medium-high heat. Grill chicken, covered, 4 to 5 minutes per side or until done. Cool and slice.
- Combine spinach, chicken, celery, cranberries, and nuts in a large bowl. Add vinaigrette, and toss.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
431
|
431
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 28 | 28 |
| Carb (g) | 30 | 30 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 686 | 686 |
30 Minute Meals Meal Plan
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