Chicken and spinach salad with feta-peppercorn dressing
3
Points®
Total Time
18 min
Prep
10 min
Cook
8 min
Serves
4
Difficulty
Easy
Here’s proof that combining just a few bold-flavored ingredients is all that’s needed to create an amazing tasting dressing. Seasoned with feta cheese, thyme, and coarsely ground peppercorns, this vinaigrette gives universal spinach and grilled chicken plenty of zing. For additional Greek flare, grill some pita rounds and cut into wedges to accompany the salad. This dressing would also be delicious drizzled over a medley of grilled vegetables like a mixture of zucchini, red peppers, eggplant, and red onion. If you’re grilling another dish, throw some extra chicken on the grill to make this salad an effortless meal later in the week.
Ingredients
Fat free feta cheese
1½ cup(s), (3 tbsp)
White wine vinegar
2 Tbsp
Extra virgin olive oil
4 tsp
Fresh thyme
½ tsp, chopped, or 1/8 tsp dried
Peppercorn
½ tsp, red, white, and pink, coarsely cracked
Table salt
¼ tsp
Cooked boneless skinless chicken breast
2 cup(s), chopped, (1/2 pound), diced
Baby spinach
5 oz, (1 bag)
Mushrooms
1 cup(s), sliced, white variety, thinly sliced
Grape tomatoes
1 cup(s), halved
Red onion
½ medium, thinly sliced
