Warm Chicken Spinach Salad

Gluten Free
Dairy Free
Health score
53%
Warm Chicken Spinach Salad
25 min.
4
188kcal

Suggestions


Are you looking for a delicious and healthy meal that’s quick to prepare? Look no further than this Warm Chicken Spinach Salad! With a health score of 53, this dish is not only packed with flavor but also caters to those with dietary restrictions, being both gluten-free and dairy-free. Perfect for a light lunch, a satisfying side dish, or even a main course, this salad is versatile enough to fit any occasion.

In just 25 minutes, you can whip up a vibrant salad that combines tender chicken breast with fresh spinach, crisp leaf lettuce, and colorful bell peppers. The addition of red onion adds a delightful crunch, while the balsamic vinegar dressing brings everything together with a tangy kick. Each serving contains only 188 calories, making it a guilt-free option that doesn’t compromise on taste.

Whether you’re meal prepping for the week or hosting a casual lunch with friends, this Warm Chicken Spinach Salad is sure to impress. The combination of protein, healthy fats, and fresh vegetables not only satisfies your hunger but also nourishes your body. So grab your frying pan and wok, and let’s get cooking!

Ingredients

  • tablespoons balsamic vinegar 
  • tablespoon cooking oil 
  • 0.5 teaspoon rosemary dried crushed
  •  garlic clove minced
  • 0.5 teaspoon lemon-pepper seasoning 
  • cups torn leaf lettuce 
  • medium onion red thinly sliced
  •  pasilla peppers sweet green red cut into bite-sized strips
  • 12 ounces chicken breasts boneless skinless
  • cups torn spinach 
  • tablespoons water 

Equipment

  • bowl
  • frying pan
  • wok

Directions

  1. In a large salad bowl, combine spinach, leaf lettuce, sliced red onion, and pepper strips. Cover and chill salad up to 2 hours. 2
  2. Cut chicken into bite-sized strips. Toss chicken with rosemary and lemon-pepper seasoning. In a wok or 10-inch skillet stir-fry chicken strips and garlic in hot oil over medium-high heat for 2 to 3 minutes or until chicken is tender and no longer pink.
  3. Remove chicken from skillet.
  4. Add to salad mixture. 3 For dressing, add vinegar and water to skillet, stirring to scrape up any browned bits.
  5. Pour dressing over salad. Toss gently to mix.
  6. Transfer to individual salad plates.
  7. Garnish with fresh rosemary, if desired.

Nutrition Facts

Calories188kcal
Protein45.37%
Fat28.65%
Carbs25.98%

Properties

Glycemic Index
62.75
Glycemic Load
1.73
Inflammation Score
-10
Nutrition Score
31.452608805636%

Flavonoids

Luteolin
3.14mg
Isorhamnetin
1.38mg
Kaempferol
3.09mg
Myricetin
0.18mg
Quercetin
8.7mg

Nutrients percent of daily need

Calories:187.72kcal
9.39%
Fat:6.02g
9.26%
Saturated Fat:0.82g
5.12%
Carbohydrates:12.29g
4.1%
Net Carbohydrates:8.55g
3.11%
Sugar:5.17g
5.75%
Cholesterol:54.43mg
18.14%
Sodium:172.61mg
7.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:21.45g
42.91%
Vitamin A:13226.18IU
264.52%
Vitamin K:224.95µg
214.24%
Vitamin C:85.07mg
103.12%
Vitamin B6:1.02mg
50.98%
Vitamin B3:10mg
49.98%
Manganese:0.93mg
46.72%
Selenium:28.63µg
40.9%
Folate:146.93µg
36.73%
Potassium:954.95mg
27.28%
Phosphorus:257.9mg
25.79%
Magnesium:83.42mg
20.85%
Vitamin B2:0.31mg
18.46%
Vitamin B1:0.26mg
17.08%
Iron:2.96mg
16.43%
Vitamin E:2.27mg
15.14%
Fiber:3.74g
14.95%
Vitamin B5:1.34mg
13.42%
Calcium:108.67mg
10.87%
Zinc:1.11mg
7.41%
Copper:0.14mg
7.02%
Vitamin B12:0.17µg
2.83%
Source:Food.com