Rating: 5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 3

As the red onions in this salad cook, they become translucent, an appealing contrast to the dark green spinach.

David Bonom and Cynthia De Persio
Recipe by Cooking Light November 2003

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Recipe Summary

Yield:
4 servings (serving size: 3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine the first 9 ingredients, stirring with a whisk.

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  • 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.

Nutrition Facts

369 calories; calories from fat 29%; fat 11.8g; saturated fat 3.4g; mono fat 3.1g; poly fat 1.7g; protein 37.1g; carbohydrates 37.1g; fiber 8g; cholesterol 82mg; iron 4.2mg; sodium 873mg; calcium 211mg.
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