Starting with pre-cooked leftover chicken, this recipe comes together in only 10 minutes. Thanks to a variety of ingredients, this salad is a nutritional powerhouse, brimming with antioxidants from the oranges, heart-healthy fats from the walnuts and avocado, and folate and vitamin A from the spinach. We skip the croutons and add toasted walnuts for some heart-healthy crunch.
2 1/2 cups fresh baby spinach
1/3 cup canned chickpeas, rinsed and drained
2 tablespoons Green Goddess Avocado Sauce
1/2 cup navel or blood orange segments
1 (4-oz.) lemon chicken breast (from Day 1 Lunch, p. 94), sliced
1 tablespoon chopped toasted walnuts
Added sugars 0g
Calcium 24% DV
Potassium 25% DV
How to Make It
Combine spinach, chickpeas, and sauce in a large bowl; toss gently to coat. Arrange spinach mixture on a plate; top with orange segments, chicken, and walnuts.
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