Strawberry-Spinach Salad with Citrus Dressing
Recipe from Heart-Healthy Living
SERVINGS
4
SERVING SIZE
2  cups salad and 3 tablespoons dressing
TOTAL TIME
30 mins

Strawberry-Spinach Salad with Citrus Dressing

A warm fruit dressing tops this main-dish chicken and berry salad. It's a 30-minute meal that's great for summer evenings.

Ingredients
  • 4   medium skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds)
  • 1/4  teaspoon black pepper
  • 1/8  teaspoon salt
  • 1   cup reduced-sodium chicken broth
  •  Warm Citrus Dressing
  • 6   cups torn fresh spinach and/or watercress
  • 2   cups halved strawberries
  • 1/4  cup chopped pecans, toasted
Warm Citrus Dressing
  • 1/2  cup strawberries
  • 1/3  cup orange juice
  • 2   tablespoons canola oil
  • 2   teaspoons finely shredded lemon peel
  • 1   tablespoon lemon juice
  • 1   teaspoon sugar
  • 1/2  teaspoon chili powder (optional)
  • 1/4  teaspoon freshly ground black pepper
  • 1/8  teaspoon salt

Related Video
How to Make Spinach

With just a few ingredients this sauteed spinach will be ready in minutes as a perfect side dish to your main entrée.

Directions
1. 
Sprinkle the chicken breast halves with pepper and salt. Pour chicken broth into a large skillet. Bring broth to boiling. Add chicken; reduce heat. Cover and simmer chicken for 12 to 14 minutes or until chicken is tender and no longer pink, turning chicken once halfway through cooking time. Remove chicken from broth with a slotted spoon; discard broth. Meanwhile, prepare the Warm Citrus Dressing.
2. 
Thinly slice cooked chicken breast. In a large bowl, toss together the spinach, strawberries, and chicken.
3. 
To serve, drizzle warm dressing over salad. Sprinkle with nuts. Serve immediately.
Warm Citrus Dressing
1. 
Sprinkle the chicken breast halves with pepper and salt. Pour chicken broth into a large skillet. Bring broth to boiling. Add chicken; reduce heat. Cover and simmer chicken for 12 to 14 minutes or until chicken is tender and no longer pink, turning chicken once halfway through cooking time. Remove chicken from broth with a slotted spoon; discard broth. Meanwhile, prepare the Warm Citrus Dressing.
2. 
Thinly slice cooked chicken breast. In a large bowl, toss together the spinach, strawberries, and chicken.
3. 
To serve, drizzle warm dressing over salad. Sprinkle with nuts. Serve immediately.

Tip

  • Lunch Tomorrow:

    Take any whole leftover cooked unsliced chicken breast halves and cut a slit in the side. Stuff with any leftover spinach and flavored cream cheese. Reheat as desired.

Tip

  • Cost-Saving Tip: Fresh strawberries are a fresh spring treat, but can get expensive. Using frozen unsweetened strawberries can save you money, without having to sacrifice on essential vitamins and minerals.

    Convenience Tip: Short on time? Instead of the homemade dressing use bottled light raspberry vinaigrette salad dressing.

    Substitution Tip: You can use any nuts in place of pecans. We recommend heart-healthy walnuts or almonds.

nutrition information

Per Serving: cal. (kcal) 320, Fat, total (g) 14, chol. (mg) 83, sat. fat (g) 1, carb. (g) 13, Monosaturated fat (g) 8, Polyunsaturated fat (g) 4, fiber (g) 4, sugar (g) 8, pro. (g) 36, vit. A (IU) 4179, vit. C (mg) 80, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 17, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 125, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 394, Potassium (mg) 829, calcium (mg) 81, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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