Spinach & Mushroom Salad With Grilled Chicken
1 lb. boneless, skinless chicken breast halves
3/4 cup Fat Free Italian Dressing, divided
2 packages (10 oz. ea.) white mushrooms
8 cups baby spinach leaves
1 medium apple, cored and sliced
1/2 cup dried cranberries
4 ounces mozzarella cheese, cube
Pour 1/4 cup dressing over chicken in large resealable plastic bag; turn to coat. Close bag and marinate in refrigerator up to 3 hours. Repeat with mushrooms in additional 1/4 cup dressing in separate resealable bag.
Grill or broil chicken and mushrooms, turning once, until chicken is thoroughly cooked and mushrooms are tender. Thinly slice chicken and cut mushrooms in half.
Arrange spinach on serving platter. Top with apple, dried cranberries and cheese, then mushrooms and chicken. Just before serving, drizzle with remaining 1/4 cup Dressing.
Nutrition Information per serving (4 servings)
Total Fat 15g
Total Carbohydrates 15g
Dietary Fiber 5g
Recipe contributed by Dean Medical Group Dietitian Toni Sterry, RD.