chicken spinach salad | Fit Pregnancy

chicken spinach salad

An easy way to get the calcium,fiber and folate you need



4 tablespoons frozen apple-juice concentrate, thawed

2 1/2 tablespoons balsamic vinegar

2 tablespoons Dijon mustard


1 teaspoon plus 1 1/2 teaspoons olive oil, divided

1 teaspoon dried thyme

4 4-ounce boneless, skinless chicken breasts, cut into bite-size pieces

Salt and pepper to taste

12 cups spinach leaves, torn

2 ripe pears, cored and thinly sliced

1/2 cup golden raisins

12 pecan halves, toasted and coarsely chopped

2 tablespoons pasteurized goat cheese, crumbled


PREP TIME: 20 minutes

 COOK TIME: 5 minutes

To make the dressing: Whisk together apple-juice concentrate, vinegar and mustard in a small bowl. Set aside.

    To make the salad: Warm 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add thyme and chicken; sauté for 4 minutes. Reduce heat to low and stir in dressing. Slowly stir in remaining 11/2 teaspoons oil and season with salt and pepper. Turn off heat and cover skillet for 1 minute.

    Divide spinach among four plates and top with pears. Spoon a portion of the chicken mixture over each salad; top with raisins, pecans and cheese.

Nutritional information per serving (3 cups): 551 calories, 36% fat (22 g), 33% carbohydrate (45 grams), 31% protein (43 grams), 9 g fiber, 8 mg iron, 293 mg calcium, 343 mcg folate.