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.
Red Wine Vinegar
Tyson® Chicken Breast
Roasted Pecan Halves
Fresh Baby Spinach
Cherry Tomatoes (1 cup)
in half lengthwise. Slice
Radishes (1 bunch)
into 1/4 inch rounds. Zest orange.
In a small bowl, juice 1 tablespoon of
Take out the seeds and set aside.
To make the dressing, add orange juice, 1/2 teaspoon of orange zest, the
Red Wine Vinegar (1/2 Tbsp)
Fresh Blueberries (1 pckg)
Granulated Sugar (1 pckg)
Greek Yogurt (2 Tbsp)
, and salt. Blend together until smooth.
Tyson® Chicken Breast (1)
dry and season with 1/4 teaspoon each of salt and pepper.
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.
Once cooled, slice chicken on a diagonal and set aside.
In a medium bowl, combine
Fresh Baby Spinach (3 3/4 cups)
red cherry tomatoes , radishes and the remaining blueberries.
Drizzle with dressing and toss gently until well combined.
Divide the salad between two plates. Place half the chicken on each plate. Sprinkle with only half the
Goat Cheese (4 Tbsp)
and half the
Roasted Pecan Halves (2 Tbsp)
Nutrition Per Serving
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