Grilled Chicken and Spinach Salad
Created by Adam_ICU on May 29, 2012
- Servings: 2
- Prep Time: 25m
- Cook Time: 15m
- Recipe #5577
Ingredients
- Kraft Roasted Red Pepper with Parmesan Dressing, divided (1/4 cup or more)
- 4 chicken breasts ( boneless skinless chicken breasts)
- Salt & pepper
- 1 cup tomatoes (cherry tomatoes, halved)
- 1 cup part skim mozzarella cheese (shredded)
- 4 tablespoons chopped fresh basil
- 6 to 8 cups fresh spinach (lightly packed baby spinach leaves)
- Red onions, thinly sliced
- Italian bread (4-8 slices)
How to Make
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Step 1: Preheat grill to medium-high heat. Brush chicken with 2 Tbsps of the dressing.
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Step 2: Grill chicken 12-15 minutes or until cooked through (170°F). Meanwhile, grill bread slices 1 min. or until lightly toasted on both sides, turning over after 30 seconds.
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Step 3: In a bowl mix tomatoes, mozzarelle cheese and basil, season with salt & pepper; set aside. Toss spinach and onions with remaining 2 Tbsp. dressing; divide into 2 serving plates. Top with cooked chicken and the tomato mixture.
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Step 4: Serve with the bread.
Nutritional Facts
- Serving Size: 1 (571.8 g)
- Calories 845
- Total Fat - 25.5 g
- Saturated Fat - 10.5 g
- Cholesterol - 273.6 mg
- Sodium - 987.5 mg
- Total Carbohydrate - 36.3 g
- Dietary Fiber - 4.5 g
- Sugars - 5.6 g
- Protein - 112.5 g
- Calcium - 776 mg
- Iron - 7.9 mg
- Vitamin C - 36.5 mg
- Thiamin - 0.7 mg