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

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


Recipe Summary test

4 servings (serving size: 3 cups)


Ingredient Checklist


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

  • 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.