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Warm Spinach and Asparagus Chicken Salad

Warm Spinach and Asparagus Chicken Salad
Warm Spinach and Asparagus Chicken Salad

Ingredients you’ll need per serving:

4 oz. boneless, skinless chicken breast-fresh and organic is your healthiest option-bake ahead of time if desired, sliced into bite sized pieces

3 cippolini onions-outer skin and roots removed and sliced in half lengthwise

1 clove fresh garlic-crushed and rough chopped

1/4 red bell pepper- stem, seeds, and pith removed and diced into 1/4 inch pieces

4 grape tomatoes-sliced lengthwise

4 fresh asparagus spears-stem end removed, sliced in half lengthwise, and then cut into 1 1/2 inch pieces

2 cups fresh organic baby spinach-washed and dried.

1 tsp. extra virgin olive oil

Splash of white wine-use a decent chardonnay that you would drink

1/4 tsp. kosher salt

1/8 tsp. fresh cracked white pepper

1 tbsp. fresh oregano-rough chopped

 

How to prepare:

Bake chicken in a 350 degree oven lightly seasoned with salt and pepper for 40 minutes. Rest for 15 minutes before slicing into bite sized pieces. Or you can pan roast the chicken over medium high heat for 15-20 minutes, set aside and rest for 15 minutes before slicing into bit sized pieces.

In a skillet, over medium high heat, add olive oil and heat the oil for 1 minute. Add the onions and asparagus and sauté for 3 minutes. Add the garlic, red bell pepper, tomatoes, and chicken. Season with the salt, pepper, oregano, and white wine. Gently sauté another 2 minutes. Reduce heat to low. Add the spinach and fold into the dish for a minute or until the spinach just starts to wilt but stays firm. Serve.

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