Spinach Salad with Chicken, Apple, Blue Cheese, and Balsamic
Fresh boneless skinless chicken tenderloins
1 pound(s), 2 oz each
Low fat balsamic vinaigrette salad dressing
¼ cup(s), divided
Fresh baby spinach
1 cup(s), sliced
1 medium, cut into matchsticks
2 Tbsp, crumbled
- Cook chicken tenders according to stovetop package instructions – when finished cooking toss with 1 Tbsp. balsamic dressing to glaze.
- Divide spinach and radicchio between two bowls and drizzle with remaining dressing.
- Top with chicken, garnish with blue cheese and walnuts, and serve immediately.