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Chicken Kale Salad with Fresh Ginger Dressing
5 min prep time
12 min cook time
4servings
Recipe by
Nancy Hughes
Source
The 4-Ingredient Diabetes Cookbook, 2nd edition
Photo by
Tara Donne
How to Make Chicken Kale Salad with Fresh Ginger Dressing
This quick and easy salad is ready in a snap with just a few ingredients, perfect for a balanced and quick lunch or side dish.
5 min prep time
12 min cook time
4servings
2 cups salad; 3 ounces cooked chicken; and 3 tablespoons dressing
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Step-By-Step Instructions:
- Heat a grill or grill pan over medium-high heat. Coat the chicken with cooking spray, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, if desired. Cook 6 minutes on each side or until no longer pink in center. Let cool and thinly slice.
- Place equal amounts of the greens and chicken on four dinner plates. Whisk together the salad dressing and ginger until well blended. Spoon equal amounts over all.
Nutrition facts
4 Servings
-
Serving Size
2 cups salad; 3 ounces cooked chicken; and 3 tablespoons dressing
- Amount per serving Calories 230
-
Total Fat
10g
- Saturated Fat 1.3g
- Trans Fats 0g
- Cholesterol 85mg
- Sodium 440mg
-
Total Carbohydrate
6g
- Dietary Fiber 2g
- Total Sugars 3g
- Added Sugars 0g
- Protein 28g
- Potassium 760mg
- Phosphorous 285mg
Ingredients
chicken breasts (boneless, skinless)
1 lbs
packed spinach with baby kale greens
8 cup
lite raspberry salad dressing (light)
3/4 cup
gingerroot (grated)
2 tsp
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