Spinach and Chicken Supper Salad

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A low stress, low fat meal you can easily make on a weeknight. Streamline your time in the kitchen by prepping the vegetables while the chicken cooks.

Tags: Easy, 30 mins, Salads, Entrées, Chicken/Poultry, Vegetables, Baking, President's Choice Blue Menu, Low Fat
Serves: 4
Skill level: Easy
Prep time: 10  minutes
Cooking time: 30  minutes
Total: 40  minutes

Additional Information


4 PC Blue Menu Reduced Fat Crunchy Chicken Breasts
1 pkg (142 g) PC Organics Salad - Baby Romaine
1/2 cup (125 mL) PC Blue Menu Ranch Dressing
2 cups (500 mL) baby spinach, washed and spun
3 plum tomatoes, chopped
1/2 cup (125 mL) sliced red onion


  1. Preheat oven to 400°F (200°C).
  2. Place chicken breasts on nonstick baking sheet. Bake in centre of oven for 20 minutes. Turn and continue cooking for another 10 minutes. Slice each chicken breast into four strips.
  3. In large bowl, combine romaine, spinach, tomatoes and onions. Add dressing; toss to coat. Divide evenly among four plates. Top each serving with four warm chicken strips.



Chef's Tips

Substitute PC Blue Menu Light Blue Cheese Dressing.

Nutritional Information

Per 2 cup (500 mL) serving
Calories 220 Cal
Fat 7 g
Sodium 660 mg
Carbohydrate 22 g
Fibre 1 g
Protein 18 g