Chicken and spinach salad #1

Yield: 4 Servings

Measure Ingredient
12 ounces Chicken tenders
4 cups Spinach; shredded
2 cups Romaine lettuce; washed, torn
8 slices (thin) red onion
2 tablespoons Blue cheese; crumbled (1 oz)
1 large Grapefruit; peeled, sectioned
½ cup Frozen citrus brand concentrate; thawed
¼ cup Prepared fat free Italian salad dressing

Date: Fri, 09 Feb 1996 20:23:20 EST From: AKSC87A@... (MARY JO KNAPPER) Cut chicken tenders into 2x1/2-inch strips. Spray large nonstick skillet with cooking spray, heat over medium heat until hot. Add chicken tenders, cook and stir 5 minutes or until no longer pink is center. Remove from skillet.

Divide spinach, lettuce, onion, cheese, grapefruit and chicken among 4 salad plate. Combine citrus blend concentrate and Italian dressing in small bowl, drizzle over salad. Garnish with assorted greens, if desired. Makes 4 servings.

Per servings: 216 calories, 4 g fat, 55 mg cholesterol, 361 mg sodium, 23 g carbohydrate, 23 g protein.



From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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