INGREDIENTS
3/4
pound chicken tenders
Nonstick cooking spray
4
cups washed, stemmed and shredded spinach
2
cups washed and torn romaine lettuce
1
large grapefruit, peeled and sectioned
8
thin slices red onion, separated into rings
2
tablespoons (1/2 ounce) crumbled blue cheese
1/2
cup frozen citrus blend concentrate, thawed
1/4
cup prepared fat-free Italian salad dressing
Assorted fresh greens for garnish (optional)
PREPARATION:
- Cut chicken into 2X1/2-inch strips. Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir 5 minutes or until no longer pink in center. Remove from skillet; set aside.
- Divide spinach, lettuce, grapefruit, onion, cheese and chicken among 4 salad plates. Combine citrus blend concentrate and Italian dressing in small bowl; drizzle over salads.
This recipe appears in:
Salads
NUTRITIONAL INFORMATION:
Serving Size:
2 cups salad
Sodium
361 mg
Protein
23 g
Fiber
3 g
Carbohydrate
23 g
Cholesterol
55 mg
Saturated Fat
1 g
Total Fat
4 g
Calories from Fat
15 %
Calories
218
DIETARY EXCHANGE:
Vegetable
2
Meat
2-1/2
Fruit
1
