Grilled Chicken Salad With Spinach and Apples recipe

December 26, 2007|By DANA CARPENDER

8 ounces boneless, skinless chicken breast
Salt and pepper
1 small apple, diced
2 scallions, sliced, including a few inches of the green
3 tablespoons olive oil
3 tablespoons apple cider vinegar
2 teaspoons Splenda
1 small garlic clove, crushed
6 cups fresh baby spinach
4 tablespoons shredded Romano cheese (or Parmesan)

Cut the chicken into 2 4-ounce portions. I put mine in a zipper-type plastic bag and pound it lightly to an even thickness, about 1/2 inch, but you can skip this step if you want. Salt and pepper both sides, then either throw the chicken into a hot skillet you've coated with a little nonstick cooking spray or olive oil, or toss it on your electric tabletop grill.

While that's cooking, dice the apple and slice the scallions. If you're pan-grilling the chicken, flip it.

Measure the olive oil, apple cider vinegar and Splenda into a bowl, and crush your garlic into it. Whisk together well.

Put the spinach into a salad bowl, and pour on the dressing. Toss well, then pile the spinach onto two plates.


Top each serving with half the apple and half the scallion.

Now slice or cube the chicken. Top each salad with half the chicken. Scatter 2 tablespoons of shredded Romano over each salad, and serve.

Serves 2.

Nutrition information per serving: 440 calories; 28 g fat; 33 g protein; 18 g carbohydrates; 5 g dietary fiber.

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