Wednesday, June 27, 2012

80--- Spicy Chicken and Spinach Salad

Dipping your toes into vegetarian cuisine doesn't have to mean meatless meals.  It can mean just less meat at your meals.  Try treating it as a condiment rather than the center of your meal.  

This salad has beans combined with chicken for a spicy, filling combination.  

Spicy Chicken and Spinach Salad
Serves 4

3 oz chicken breast, shredded
1 cup canned navy beans, drained and rinsed
1/2 cup hot wing sauce
4 cup baby spinach leaves
1/2 cup thinly sliced red onion
1 small cucumber, peeled and coarsely chopped
1 oz crumbled gorgonzola cheese

1/3 cup low fat buttermilk
1/3 cup light sour cream
2 oz crumbled gorgonzola cheese
1/4 tsp garlic powder
1/4 tsp dried dill
Salt and pepper to taste

For salad: combine shredded chicken and navy beans in a small bowl and stir in hot sauce. Place in refrigerator for 30 minutes.

Layer spinach leaves, cucumber and red onion in a large bowl.  Top with spicy chicken and beans, then sprinkle with gorgonzola cheese.

For dressing: combine all ingredients in a small bowl and place in refrigerator for 30 minutes prior to serving.

Drizzle dressing onto individual servings of salad and enjoy!

Nutrition Info per 1 serving: 263 calories, 9 g fat, 20 g protein, 19 g carbohydrates, 5.5 g fiber