By Tracey Lee
Summer Chicken Salad: A Fresh New Way to Mix Your Lunch Greens
7 steps
Prep:30h
Often in the warmer months, I crave something tangy and light to eat, a meal that’s substantial enough yet does not weigh me down or leave me feeling sluggish. I love the recipe below because it has a bit of everything – protein, fiber, vitamins – that helps me sustain the energy level I need to keep up.
Updated at: Thu, 17 Aug 2023 02:55:53 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
7
Low
Nutrition per serving
Calories525.1 kcal (26%)
Total Fat37.8 g (54%)
Carbs14.1 g (5%)
Sugars7.1 g (8%)
Protein34.3 g (69%)
Sodium719.2 mg (36%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
1 tablespoonorange juice
1 teaspoonextra-virgin olive oil
for the dressing
¼ teaspoonsalt
⅛ teaspoonpepper
2 cupsbaby spinach
lightly packed
1clementine
peeled and sectioned
⅛ cupfresh chives
snipped
1 tablespoonalmonds
chopped and toasted
1 cupchicken breast
sliced, cooked and seasoned with rosemary and olive oil
1 tspdried rosemary
1 Tbspextra virgin olive oil
for the sheet pan chicken
Instructions
Step 1
Preheat oven to 350F.
Step 2
Trim the skinless, boneless chicken breast. Season with rosemary, EVOO, salt, and pepper.
Step 3
Nonstick spray on a sheet pan. Evenly place the chicken on the sheet pan, and cook in the oven.
Step 4
Cook chicken in the oven for 25-30 minutes, until internal temperature is 165F.
Step 5
To prepare the dressing, whisk the following ingredients together in a small bowl until well blended: orange juice, oil, salt, and pepper. Add to the sauce container of Bentgo Salad.
Step 6
Fill the salad bowl of Bentgo Salad with baby spinach. Add all the other salad toppings to the compartment tray.
Step 7
When ready to eat, add the chicken, clementines, chives, and almonds to the spinach. Drizzle the dressing over the salad and toss to mix evenly.
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