Mediterranean Chicken Spinach Salad
- Yield 6 servings
With the magic of rotisserie chicken and chic ingredients (edamame, sun-dried tomatoes, mint and feta), you have a satisfying, stylish, light entree salad.
Holly Clegg
Ingredients
- 2 cups diced rotisserie chicken breast (remove skin)
- 1 cup frozen edamame, cooked according to package directions
- 1/2 cup chopped sun-dried tomatoes, reconstituted
- 1 bunch green onions, chopped
- 1 -- cucumber, peeled and chopped
- 1/4 cup chopped fresh mint leaves or 1 tablespoon dried min
- 2 teaspoons dried dill weed leaves
- 3 tablespoons roasted garlic seasoned rice vinegar or any vinegar
- 1 tablespoon lemon juice
- 2 tablespoons olive oil
- 3 cups packed baby spinach leaves
- 1/3 cup crumbled reduced-fat feta cheese
Instructions
- In large bowl, combine chicken, edamame, sun-dried tomatoes, green onions,cucumber, mint, and dill, mixing well.
- In small bowl, whisk together vinegar, lemon juice, and olive oil. Toss with spinach and feta and divide mixture evenly among individual plates. Top with chicken mixture. Serve.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.
