Chicken Spinach and Strawberry Salad with Arugula
Easy recipe for a healthy chicken and spinach salad with strawberries and arugula. Dressed with a sweet and sour balsamic dressing.
Servings: 4 servings
Calories: 286kcal
Ingredients
- 2 cups spinach or baby spinach, chopped
- 2 cups rocket (arugula), chopped
- 1 large chicken breast half cooked and diced
- 1 cup strawberries, sliced
- ¼ cup almonds, roasted and crushed
- ¼ cup cup parmesan flakes, optional
- 2 tablespoons balsamic vinegar
- 4 tablespoons extra virgin olive oil
- 2 tablespoons grape syrup (or maple syrup or honey)
- salt and pepper to taste
Instructions
- In a shaker, combine the balsamic vinegar, the olive oil, the grape syrup, the salt and the pepper and shake well.
- In a large bowl combine the rest of the ingredients. Pour the dressing over them and mix well. Eat!
Notes
1 large chicken breast half is approximately 10 oz or 280 grams.
You can also use hazelnuts, cashews, walnuts or pecans instead of almonds.
Before adding to the salad, taste the dressing and adjust the vinegar or sweetener to your taste.
Nutrition
Serving: 170grams | Calories: 286kcal | Carbohydrates: 14g | Protein: 11g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 24mg | Sodium: 742mg | Potassium: 389mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1711IU | Vitamin C: 27mg | Calcium: 131mg | Iron: 1mg
