Ingredients Jump to Instructions ↓

  1. 4 ( 1/4-lb) skinless, boneless chicken -breast halves

  2. 1/2 tsp salt

  3. 1/4 tsp black pepper

  4. 1/2 c fat-free raspberry vinaigrette dressing

  5. 1 (5-oz) bag baby spinach

  6. 4 navel orange s, peeled and cut into sections

  7. 1/4 c thinly sliced red onion

Instructions Jump to Ingredients ↑

  1. Sprinkle the chicken with ¼ teaspoon of the salt and ⅛ teaspoon of the pepper. Spray a ridged grill pan with canola oil nonstick spray and set over medium-high heat. Add the chicken and cook until cooked through, 5-6 minutes on each side.

  2. Meanwhile, place 1 tablespoon of the dressing in a cup and set aside. Combine the spinach, orange, red onion, the remaining dressing, and the remaining ¼ teaspoon salt and ⅛ teaspoon pepper in a large bowl; toss to coat. Divide among 4 bowls.

  3. Transfer the chicken to a cutting board and thinly slice. Top each salad with one fourth of the chicken. Drizzle with the reserved dressing and serve at once.


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