Recipe
Salad
Reduced-Fat Raspberry-and-Grilled-Chicken Spinach Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. Hy-Vee boneless, skinless chicken breasts | ||
| 8 c. baby spinach | ||
| 1 c. diced cantaloupe | ||
| 1 c. raspberries, coarsely chopped | ||
| ¼ c. Hy-Vee pecan pieces | ||
| ¼ c. light poppy seed dressing |
Directions
- Preheat grill to medium-high heat.
- Grill chicken, covered, until internal temperature reaches 165 degrees, about 7 minutes on each side. Remove chicken and let cool; slice.
- Divide spinach, cantaloupe, raspberries, pecans and chicken evenly among 4 serving plates. Top with dressing. Serve immediately.
Nutrition facts
Servings
280 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 75mg
- Sodium: 290mg
- Total Carbohydrates: 18g
- Protein: 27g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 50%
0%
Iron 15%
0%
Calcium 6%