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20 minutes
Prep: 10 minutes
Cook: 10 minutes
800 calories per serving view nutrition facts
1 servings
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| 2 | each | chicken breasts | , skinned, boneless |
| 3 | tablespoons | vegetable oil | divided |
| 1/2 | teaspoon | salt | |
| 1/4 | teaspoon | black pepper | |
| 10 | ounces | spinach | fresh, washed, dried, stems removed |
| 1 | pint | strawberries | hulled, cut in half |
| 1 | small | red onion | sliced thin |
| 2 | tablespoons | cider vinegar | |
| 1 | tablespoon | sugar | |
| 1 | teaspoon | poppy seeds |
Cut chicken into 1 inch cubes.
In large skillet over medium heat, sauté chicken in 1 Tb oil, until chicken is lightly browned and cooked through, about 5 minutes; add 1/4 ts salt and pepper.
With slotted spoon, remove chicken to large bowl; cool.
Remove and reserve pan dripping in skillet.
Tear spinach into bite size pieces. Place in bowl with chicken. Add the cut strawberries and onion.
In small bowl, stir together vinegar, sugar, poppy seeds, the remaining 2 Tb oil, and the remaining 1/4 ts salt and the reserved pan dripping until well blended.
Pour over salad and toss lightly to combine.
| % Daily Value* | |
| Total Fat 46.0g | 71% |
| Saturated Fat 7.0g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 1358mg | 57% |
| Total Carbohydrate 39.0g | 13% |
| Dietary Fiber 4.0g | 16% |
| Sugars 29.0g | |
| Protein 57.0g | 115% |
| Vitamin A | 57% | Vitamin C | 41% | |
| Calcium | 16% | Iron | 21% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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