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Spinach, Chicken, and Feta Salad

Yield 4 servings (serving size: 3 cups)
As the red onions in this salad cook, they become translucent, an appealing contrast to the dark green spinach.

Ingredients

  • 1/4 cup fat-free, less-sodium chicken broth
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • Cooking spray
  • 1 pound skinless, boneless chicken breast
  • 1/4 teaspoon black pepper
  • 1 1/2 cups chopped red onion
  • 1 1/4 cups (1-inch) pieces yellow bell pepper
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 1 (7-ounce) package prewashed baby spinach

Nutrition Information

  • calories 369
  • caloriesfromfat 29 %
  • fat 11.8 g
  • satfat 3.4 g
  • monofat 3.1 g
  • polyfat 1.7 g
  • protein 37.1 g
  • carbohydrate 37.1 g
  • fiber 8 g
  • cholesterol 82 mg
  • iron 4.2 mg
  • sodium 873 mg
  • calcium 211 mg

How to Make It

  1. Combine the first 9 ingredients, stirring with a whisk.

  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle chicken with black pepper. Add chicken to pan; cook 4 minutes. Turn chicken. Add onion; cook 4 minutes or until chicken is done and onion is tender, stirring the onion frequently. Cut chicken into 1/2-inch-thick slices. Combine chicken, onion, bell pepper, cheese, chickpeas, and spinach in a large bowl. Drizzle vinaigrette over salad; toss gently to coat.