Directions:
- In a large skillet or wok, stir-fry chicken in oil until no longer pink. Remove and keep warm. In the same pan, stir-fry carrots and red pepper for 5-6 minutes or until crisp-tender.
- In a large serving bowl, combine the spinach, onions and cilantro; set aside.
- In a blender, combine the dressing ingredients; cover and process until blended. Add chicken, carrots, red pepper and dressing to spinach mixture; toss to coat. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 249.95 Kcal (1046 kJ) | ||
| Calories from fat | 151.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.88g | 26% | |
|---|---|---|---|
| Cholesterol | 44.59mg | 15% | |
| Sodium | 579.23mg | 24% | |
| Potassium | 481.71mg | 10% | |
| Total Carbs | 7.53g | 3% | |
| Sugars | 3.42g | 14% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 19.49g | 39% | |
| Vitamin C | 29.3mg | 49% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.6mg | 3% | |
| Calcium | 29mg | 3% | |
| Amount Per 100 g | |||
| Calories | 146.3 Kcal (613 kJ) | ||
| Calories from fat | 88.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.88g | 26% | |
|---|---|---|---|
| Cholesterol | 26.1mg | 15% | |
| Sodium | 339.03mg | 24% | |
| Potassium | 281.95mg | 10% | |
| Total Carbs | 4.41g | 3% | |
| Sugars | 2g | 14% | |
| Dietary Fiber | 1.26g | 9% | |
| Protein | 11.41g | 39% | |
| Vitamin C | 17.1mg | 49% | |
| Vitamin A | 0.1mg | 7% | |
| Iron | 0.3mg | 3% | |
| Calcium | 17mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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