Thursday, March 21, 2013

Chick'n & Spinach Salad

First let me say that I'm sorry for my extended absence. I've still been cooking but have really missed getting my blog on! I will do my best to get back to the twice a week posting. The weather had warmed up and I made this salad, yummy!! Now, it's getting cold again so get prepared for some soups or such. This looks like a lot of ingredients, but half are for the salad and the other half for the dressing. So, don't let the list keep you from trying this light, healthy and fast salad.
  • 2 pieces Gardein Chick'n Scallopini
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon salt
  • Cooking spray 
  • 1 20 ounce can cubed pineapple, drained and divided
  • 2 tablespoons fresh cilantro
  • 2 tablespoons fresh orange juice 
  • 4 teaspoons apple cider vinegar
  • 1 jalapeno pepper, halved and deseeded
  • 2 garlic cloves
  • 1/4 cup extra-virgin olive oil 
  • 1 ripe pear, sliced thin
  • 2/3 cup thinly sliced red bell pepper
  • 1/2 cup thinly sliced red onion
  • 1/2 (5-ounce) package fresh baby spinach, or as much as you feel like eating

Combine half of pineapple, cilantro, orange juice, vinegar, jalapeno, and garlic in a blender.

Process until smooth. With blender on, gradually add olive oil until blended.

Place chicken pieces on a tray. Sprinkle both sides of chicken evenly with chili powder and salt. Lightly coat a non-stick skillet with cooking spray. Add chicken to pan; cook according to package directions.

Combine remaining pineapple, pear, and the remaining ingredients - except spinach - in a large bowl.

Drizzle with 3/4 cup dressing, and toss gently to coat.

Place spinach on plate.

Divide salad evenly among plates - atop the spinach.

Cut chicken across the grain into thin slices; divide chicken evenly over salads.

Drizzle salads with more dressing as desired.


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