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Chicken Spinach Salad with Goat Cheese
Recipe

11 INGREDIENTS • 10 STEPS • 25MINS

Chicken Spinach Salad with Goat Cheese

5
3 ratings
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.
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
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.
25MINS
Total Time
$5.18
Cost Per Serving
Ingredients
Servings
2
US / Metric
Red Wine Vinegar
1/2 Tbsp
Red Wine Vinegar
Cherry Tomato
1 cup
Cherry Tomato
Radish
1 bunch
Radish
2 radishes per 2 servings
Roasted Pecan Halves
2 Tbsp
Roasted Pecan Halves
Fresh Baby Spinach
3 3/4 cups
Fresh Baby Spinach
Goat Cheese
4 Tbsp
Goat Cheese
Nutrition Per Serving
VIEW ALL
Calories
2130
Fat
15.0 g
Protein
29.6 g
Carbs
484.3 g
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Chicken Spinach Salad with Goat Cheese
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Cut Cherry Tomato (1 cup) in half lengthwise. Slice Radish (1 bunch) into 1/4 inch rounds. Zest orange.
step 1 Cut Cherry Tomato (1 cup) in half lengthwise. Slice Radish (1 bunch) into 1/4 inch rounds. Zest orange.
step 2
In a small bowl, juice 1 tablespoon of Orange (1) Take out the seeds and set aside.
step 3
To make the dressing, add orange juice, 1/2 teaspoon of orange zest, the Red Wine Vinegar (1/2 Tbsp) Fresh Blueberry (1 pckg), Granulated Sugar (1 pckg), Greek Yogurt (2 Tbsp), and salt. Blend together until smooth.
step 3 To make the dressing, add orange juice, 1/2 teaspoon of orange zest, the Red Wine Vinegar (1/2 Tbsp) Fresh Blueberry (1 pckg), Granulated Sugar (1 pckg), Greek Yogurt (2 Tbsp), and salt. Blend together until smooth.
step 4
Pat Tyson® Chicken Breast (1) dry and season with 1/4 teaspoon each of salt and pepper.
step 4 Pat Tyson® Chicken Breast (1) dry and season with 1/4 teaspoon each of salt and pepper.
step 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.
step 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.
step 6
Once cooled, slice chicken on a diagonal and set aside.
step 7
In a medium bowl, combine Fresh Baby Spinach (3 3/4 cups) red cherry tomatoes , radishes and the remaining blueberries.
step 7 In a medium bowl, combine Fresh Baby Spinach (3 3/4 cups) red cherry tomatoes , radishes and the remaining blueberries.
step 8
Drizzle with dressing and toss gently until well combined.
step 8 Drizzle with dressing and toss gently until well combined.
step 9
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).
step 9 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).
step 10
Enjoy!
step 10 Enjoy!
Tags
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American
Budget-Friendly
Gluten-Free
Lunch
Chicken
Shellfish-Free
Low-Calorie
Meals for Two
Salad
Side Dish
Vegetables
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