Chicken and Spinach Salad

Recipes

Recipe makes 2 servings

Ingredients:

For the salad:
5 oz (150 g) chicken breast, cut into bite-sized pieces
3 cups fresh baby spinach leaves
½ avocado, thinly sliced
½ small orange, peeled and cut into 3-4 slices
1 Tbsp pomegranate seeds (just a sprinkle for garnish)
1 Tbsp canned corn (optional for extra color)

For the creamy dressing:
3 Tbsp Greek yogurt (full-fat, unsweetened)
1 Tbsp mayonnaise
1 tsp Dijon mustard
1 tsp lemon juice
½ tsp garlic powder (or ½ small fresh garlic clove, finely minced)
Salt and black pepper, to taste

Instructions:

Season chicken breast lightly with salt and pepper. Grill or pan-sear for about 4-5 minutes per side until golden and cooked through. Slice into bite-sized pieces.

In a small bowl, whisk together Greek yogurt, mayonnaise, Dijon mustard, lemon juice, garlic, salt, and pepper until smooth and creamy.

Place spinach leaves in two serving bowls. Add sliced avocado and chicken pieces. Decorate with 2-3 thin slices of orange and a sprinkle of pomegranate seeds for color. Optionally, add one tablespoon of corn as well.

Drizzle generously with the creamy dressing and serve immediately.

Nutritional breakdown per serving (2 servings)

293 Calories
28.5g Protein
14.5g Fat
5g Fiber
13.5g Total Carbs
8.5g NET Carbs