Spinach Salad with Chicken
and Chickpeas
Ingredients:
9 ounces fresh spinach, cleaned
1 chicken bouillon cube dissolved in 1/4 cup water
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1 teaspoon Splenda®
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1 teaspoon olive oil
1 pound skinless, boneless chicken
¼ teaspoon pepper
1½ cup chopped red onion
1¼ cup chopped green pepper
1¼ cup crumbled feta cheese
1 can (15.5-ounce) chickpeas, rinsed
Directions:
Combine bouillon in water, lemon juice, vinegar, Splenda®, garlic,
mustard, and oil. Set aside. Chop chicken into cubes. Cook in non-stick
skillet until changes color, about 5 minutes. Add a small amount of
water to keep from sticking, if necessary. Add pepper onion, green
pepper, and bouillon to mixture; cook until tender. Put spinach in
large bowl. Spoon chicken mixture over spinach. Add beans and feta
cheese. Toss.
Nutrition Facts
Servings per Recipe: 8 servings, 2 ounces chicken each serving
Amount Per Serving
Calories 386
Calories from Fat 25
Total Fat 11 g
Cholesterol 73 mg
Sodium 435 mg
Carbohydrate 38 g
Dietary Fiber 3 g
Protein 34 g
Exchange 2 starch, 1 vegetable, 4 lean meat
Carbohydrate Units 2