Toss aside your boring bed of lettuce—this spinach-based bowl has it all: flavor, crunch, protein, and color. The zingy and deceptively creamy dressing keeps calories in check by using Greek yogurt, rather than oil, as a base.
Total Time
25min
5.0
3 Ratings
Author: Chef'd
Servings:
2
Ingredients
•
1
Orange
•
2
tsp
Red Wine Vinegar
•
1
cup
Cherry Tomatoes
•
1
bunch
Radishes
•
1
pckg
Granulated Sugar
•
1
Chicken Breast
•
2
Tbsp
Roasted Pecan Halves
•
3 3/4
cups
Fresh Baby Spinach
•
2
Tbsp
Greek Yogurt
•
1
pckg
Fresh Blueberries
•
11
tsp
Goat Cheese
Cooking Instructions
1.
Cut Cherry Tomatoes (1 cup) in half lengthwise. Slice Radishes (1 bunch) into 1/4 inch rounds. Zest orange.
2.
In a small bowl, juice 1 tablespoon of Orange (1) Take out the seeds and set aside.
3.
To make the dressing, add orange juice, 1/2 teaspoon of orange zest, the Red Wine Vinegar (2 tsp)Fresh Blueberries (1 pckg), Granulated Sugar (1 pckg), Greek Yogurt (2 Tbsp), and salt. Blend together until smooth.
4.
Pat Chicken Breast (1) dry and season with 1/4 teaspoon each of salt and pepper.
5.
In a medium saute pan over medium-high heat, add 1 teaspoon of olive oil. When the oil is hot, add the chicken and sear on each side for 4 minutes. Remove from heat to cool.
6.
Once cooled, slice chicken on a diagonal and set aside.
7.
In a medium bowl, combine Fresh Baby Spinach (3 3/4 cups) red cherry tomatoes , radishes and the remaining blueberries.
8.
Drizzle with dressing and toss gently until well combined.
9.
Divide the salad between two plates. Place half the chicken on each plate. Sprinkle with only half the Goat Cheese (11 tsp) and half the Roasted Pecan Halves (2 Tbsp).
10.
Enjoy!
Nutrition Per Serving
CALORIES
2130
FAT
15.0 g
PROTEIN
29.6 g
CARBS
484.3 g
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