The Big Chicken Salad - Oxygen Magazine

The Big Chicken Salad

Jazz up your leftover chicken! Pears and a maple syrup dressing add a touch of sweetness to this salad.
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Ready in 20 minutes • Makes 1 serving

Ingredients

Salad

  • 3 cups mesclun greens (a mix of spinach, arugula, Swiss chard and dandelion)
  • 1/2 cup roasted chicken, cubed
  • 1 medium pear,
  • 1 slice whole-grain bread
  • 1 tsp olive or canola oil

Dressing

  • 1 tsp olive oil
  • 1/2 tsp maple syrup
  • 1 tbsp lemon juice
  • 1/4 tsp Dijon mustard
  • Dash sea salt and pepper

Instructions

  1. Preheat oven to 350 F.
  2. Chop bread into 1/2" squares. Toss with oil to coat evenly, and place on a baking tray. Bake about 15 minutes, or until bread is lightly browned.
  3. While bread is baking, whisk dressing ingredients in a mixing bowl. Toss dressing with greens. Top with warm or cold chicken pieces, pear slices and croutons.

Nutrients per serving: Calories: 394, Total Fats: 14 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 54 mg, Sodium: 266 mg, Total Carbohydrates: 47 g, Dietary Fiber: 10 g, Sugars: 22 g, Protein: 26 g, Iron: 4 mg

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