Herb Chicken Breast With Blue Cheese & Asparagus
|Serving Per Recipe: 2|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 25g||38%|
|Saturated Fat 5g||25%|
|Total Carbs 27g||9%|
|Dietary Fiber 3g||12%|
|Vitamin A 160%|
|Vitamin C 40%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 bagfresh baby spinach leaves (6-ounces)
1/2 cupwhite mushrooms, sliced
2 slicesbacon, cooked and crumbled
1/4 cupbottled Balsamic Vinaigrette Salad Dressing
Preheat a toaster oven to 400°F for 5 minutes on the Bake setting. Remove 2 fillets from plastic pouch using ez-peel tabs. Place the fillets on a toaster oven tray. Bake for 20 to 25 minutes or until heated to 170°F internal temperature.
Slice each warmed chicken breast into 7 or 8 slices. Place half of the spinach on a plate. Top with a sliced chicken breast, half of the sliced mushrooms and bacon. Sprinkle with salt and black pepper if desired. Repeat for a second salad.
Drizzle Onion and Herb Chicken Breast Salad with 2 tablespoons Balsamic Vinaigrette and serve.
Spinach Salad With Onion-Herb Chicken & MushroomsAdd Your Comment