Ingredients Jump to Instructions ↓

  1. 1/3 bottle(s) Kraft Light Raspberry Vinegarette Dressing

  2. 1 bag(s) Baby Spinach

  3. 1/2 container(s) grape tomatoes, halved,

  4. 1/2 red onion, diced

  5. 1 container(s) button or crimini mushrooms, sliced and washed

  6. 1/2 cup(s) feta cheese (I use fat free) crumbled

  7. 6 slice(s) bacon or turkey bacon

  8. 4 tablespoon(s) sunflower seed kernals

  9. 2 boneless, skinless chicken breasts

  10. 1 tablespoon(s) olive oil

  11. 1 teaspoon(s) dried basil

  12. 1 teaspoon(s) dried oregano

  13. 2 teaspoon(s) garlic powder

  14. Pepper, to taste

Instructions Jump to Ingredients ↑

  1. Cook bacon over medium heat until done, drain on paper towel and crumble when cool. Set aside. Drain bacon fat from skillet and wash, add 1 tbsp. olive oil and heat over medium heat. Add chicken breasts, sprinkle with oregano, basil, garlic, and pepper and cook until done and juices run clear, about 15-20 min. Cool chicken and roughly dice. On a cutting board, finely dice red onion, slice mushrooms, and halve grape tomatoes. In a large bowl, toss together spinach leaves, halved grape tomatoes, red onion, mushrooms, and crumbled bacon. Add vinegarette until salad is just coated with dressing (don't drench it). Arrange salad on plates and top each salad 1/4 of the diced chicken, 2 tbsps.feta cheese and 1 tbsp. sunflower seed kernals. Enjoy!


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