So I started making it (sauteeing chicken, but then D took over). It took about 20-25 minutes. Really fast.
It was really good, although I wish it had been bigger. But perhaps it was because I was hungry, or I don't think 2 Cups of Spinach is all that much. Either way, I would have again.
Spinach Salad with Chicken, Avocado and Goat Cheese
Photo by ALB |
Yield: 4 servings
Prep Time: 20 min
Ingredients
SALAD:
8 cups chopped spinach (1 bag)
1 cup halved cherry or pear tomatoes (We used grape tomatoes)
1/2 cup corn (frozen, canned, or cut off the cob) (we used a 14 oz can of corn because what were we going to do with 1/2 can of corn?)
1 1/2 cups chopped cooked chicken (used 4 chicken thighs, sauteed with cumin, salt, pepper and oregano)
1 large avocado, sliced
1/3 cup crumbled goat or feta cheese (used cotija because that's what Aldi had)
1/4 cup toasted pine nuts
DRESSING:
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste
Directions
1. Place spinach in a large salad bowl. add remaining salad ingredients.
2. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time... as much dressing as you desire).
Nutrition Facts
Servings 4.0
Calories: 437; Total Fat: 28 g; Saturated Fat: 7 g; Monounsaturated Fat: 10 g; Polyunsaturated Fat: 5 g; Trans Fat: 0 g; Cholesterol: 60 g; Sodium: 505 mg; Potassium: 692 mg; Total Carbohydrate: 20 g; Dietary Fiber: 6 g; Sugars: 9 g; Protein 28 g
1 comment:
I have been addicted to spinach salads lately. If you hadn't noticed. *snort*
That looks good!!
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