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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
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Inspired from a salad I had at Bob Evan's last night - with a few alterations (replacing the iceberg for the more nutrient-dense spinach). The fresh fruits REALLY make this dish a tasty one!! (The times are estimates because different people take different times prepping foods, but it should NOT take long at all - especially with pre-shredded veggies). Take away the chicken for a vegan delight! Ingredients:
1 skinless chicken breast half |
4 cups romaine lettuce, chopped |
2 cups spinach, chopped |
1/2 cup shredded red cabbage |
1 carrot, grated |
10 strawberries, coarsely chopped |
1 cup fresh pineapple, coarsely chopped |
2 tablespoons sugar-free raspberry fruit spread |
1 1/2 teaspoons balsamic vinegar |
crumbled blue cheese (optional) or feta cheese, for topping (optional) |
Directions:
1. Grill, broil, or bake chicken however you like and cut up into bite-sized chunks Wash and prep all veggies and fruits.
2. Assemble veggies and fruits in order or however you prefer.
3. Top with chicken (warm or cool).
4. Mix together dressing ingredients in a small microwave-safe dish and microwave for less than a minute- until jam melts.
5. Stir together.
6. Drizzle salad with dressing, top with cheese (if desired), and ENJOY!
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