Reduced-Fat Raspberry-and-Grilled-Chicken Spinach Salad

Recipe

Salad
Reduced-Fat Raspberry-and-Grilled-Chicken Spinach Salad

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Recipe Data

4
Servings
15min
Prep
30min
Total

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    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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

    1. Preheat grill to medium-high heat.
    2. Grill chicken, covered, until internal temperature reaches 165 degrees, about 7 minutes on each side. Remove chicken and let cool; slice.
    3. 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%