Chicken and Spinach Salad

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Cut chicken into 2×1/2-inch strips. Spray large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook and stir 5 minutes or until no longer pink in center. Remove from skillet.

Divide spinach, lettuce, grapefruit, onion, cheese and chicken among 4 salad plates. Combine citrus blend concentrate and Italian dressing in small bowl; drizzle over salads.

Yield: 4 servings. Serving size: 2 cups salad.

Nutrition Facts Per Serving:
Calories: 218, Carbohydrates: 4 g, Protein: 23 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 55 mg, Sodium: 361 mg, Fiber: 3 g

Exchanges per serving: 1 Fruit, 2 Vegetable, 2 1/2 Meat.

Copyright Diabetic Cooking.