Spinach-chicken salad with tangy orange dressing
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Fresh lemon juice |
| 4 | teaspoons | Olive oil |
| 4 | teaspoons | Prepared mustard; yellow |
| 1 | tablespoon | Chopped fresh rosemary; leaves only, or 1/2 teaspoon dried |
| 2 | Garlic cloves; minced | |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Freshly ground black pepper |
| 10 | ounces | Skinless boneless chicken breast; one whole, butterflied and pounded thin |
| 2 | tablespoons | Orange juice |
| 1 | tablespoon | Red wine vinegar |
| Granulated sugar substitute to equal 1-tablespoon sugar | ||
| 1 | teaspoon | Balsamic vinegar |
| 8 | cups | Spinach leaves: packed; well rinsed & dried and torn into bite-size pieces |
| 2 | cups | Sliced mushrooms |
| 1 | medium | Red onion; thinly sliced |
Directions
1. Preheat broiler. Spray broiler pan with nonstick cooking spray. In shallow bowl, with wire whisk, combine lemon juice, 1 teaspoon of the oil, the mustard, rosemary, garlic, ⅛ teaspoon of the salt and ⅛ teaspoon of the pepper. Add chicken; turn to coat.
2. Transfer chicken to prepared broiler pan, reserving remaining lemon juice mixture; broil 4" from heat 3-4 minutes, until golden brown. Turn chicken; top with reserved lemon juice mixture. Broil 3-4 minutes longer, until golden brown and cooked through.
3. Meanwhile, to prepare dressing, in small bowl, combine the remaining 1 tablespoon oil, the orange juice, wine vinegar, sugar substitute, balsamic vinegar, remaining ⅛ teaspoon salt and remaining ⅛ teaspoon pepper.
4. Divide spinach, mushrooms and onion evenly among 4 plates, arranging vegetables in a circle.
5. Cut chicken into ¼" slices; place one-fourth of the chicken slices in center of each salad. Drizzle each salad with one-fourth of the dressing.
Makes 4 servings . EACH SERVING (4 CUPS) PROVIDES: 1 Fat, 5¼ Vegetables, 2 Proteins, 5 Optional Calories. PER SERVING: 182 Calories, 6 g Total Fat, 1 g Saturated Fat, 41 mg Cholesterol, 361 mg Sodium, 11 g Total Carbohydrate, 4 g Dietary Fiber, 22 g Protein, 166 mg Calcium Recipe from Weight Watchers Quick Meals ~ Weight Watchers Staff (1998). MC and email from Pat Hanneman <kitpath@...> 01/99 Recipe by: Weight Watchers Quick Meals Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Jan 10, 1999, converted by MM_Buster v2.0l.