Spinach Sweetie Salad
Yield: 5 Servings
5 each 4 oz. Fresh Chicken Breasts,Skinless,Bonless
7½ cups Fresh Baby Spinach,Washed,Well Drained
7½ cups Fresh Spring Mix
1½ cups Cherry Tomatoes
1½ cups Cucumber, Sliced
1½ cups Mandarin Orange Sections, Drained
1 cup Dried Cranberries
5 tbsp. Slivered Almonds, Toasted
2½ tbsp. Fat Free Feta Cheese,Finely Crumbled
½ cup Low fat Olive Oil Mayonnaise
½ cup Fat Free Sour Cream
1 each Garlic Clove,Minced
3 tbsp. Fresh Lime Juice
3 tbsp. Seasoned Rice Vinegar
¾ cup Fat Free Feta Cheese,Crumbled
¼ tsp. Ground Black Pepper
½ cup Skim Milk
1 pinch Sea Salt
1. Lightly season chicken with lemon pepper; bake or grill at 350F for 20-25 minutes or until an internal temperature of 165F. is reached.
2. When chicken has cooled, dice into bite size pieces.
3. In a bowl, whisk together the mayonnaise, sour cream, garlic, lime juice, vinegar, feta cheese and black pepper.
4. Thin dressing to desired consistency with skim milk. Cover and chill for flavors to blend.
Combine spinach, spring mix, chicken, tomatoes, cucumbers, and mandarin oranges; gently toss together, divide equally into bowls.
Top each salad with 1 tbsp. toasted almonds and ½ tbsp. feta cheese. Serve with 1/3 cup Lime Feta Ranch Dressing
310 Calories/ 690 mg Sodium/ 26% Cal/Fat
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