Chicken and spinach salad

A wonderfully tasty and simple dinner salad that is perfect for a hot night or a cold night.

Contributed by Preston Maring, MD


Chicken and spinach salad

You can find most of the ingredients you need for this recipe at your local farmers' market. This is a wonderfully tasty and simple dinner salad that is perfect for a hot night or a cold night.

Ingredients

  • 1 lb boned and skinned chicken breasts, about 4 small halves
  • 3/4 lb baby spinach leaves, rinsed and chilled
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1 Tbsp capers, rinsed and drained
  • 1 Tbsp Dijon mustard
  • 1 medium red onion, minced (works well with yellow onion too)
  • 2 large cloves garlic, minced (if you cut off the hard stem end before smashing them, the peel almost jumps off the clove)
  • 1 cup cherry tomatoes, cut in half
  • Salt and pepper

Directions

Rinse the chicken and cut into 1/4" wide strips. 

Whisk together the vinegar, 3 Tbsp of the olive oil, capers, and mustard in a small bowl. 

Put the spinach in a large salad bowl. 

Heat a large skillet over medium-high heat. Add the remaining olive oil and chicken. The chicken needs to cook for about 4 minutes, but you can't start to stir it right away or it will stick. 

Add the onion and garlic. Stir for about one minute. 

Add the vinaigrette and stir until it’s hot. Pour it all over the spinach. The leaves will wilt somewhat but still be recognizable. 

Top with cherry tomatoes and mix. Season with salt and pepper.

Nutrition information (per serving)

  • 315 calories
  • 29 gm protein
  • 15 gm of fat (only 2.2 gm sat)
  • 16 gm carbohydrate (6 gm fiber)
  • 426 mg sodium
  • 66 mg cholesterol