Rating: 5 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 1997


Recipe Summary test

4 servings (serving size: 2 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat broiler. Sprinkle salt and pepper over chicken. Place chicken on a broiler pan coated with cooking spray; broil 5 minutes on each side or until chicken is done. Cut chicken into 1/4-inch-thick slices.

  • Combine chicken, spinach, bell pepper, celery, onion, and apple in a large bowl. Drizzle dressing over salad, and toss well. Sprinkle with cheese and almonds.

  • Note: Substitute ready-to-eat roasted skinned, boned chicken breast (such as Tyson) for cooked chicken, if desired.

Nutrition Facts

331 calories; calories from fat 27%; fat 10.1g; saturated fat 3.6g; mono fat 3.9g; poly fat 1.5g; protein 29.8g; carbohydrates 31.4g; fiber 7.2g; cholesterol 70mg; iron 5mg; sodium 835mg; calcium 248mg.