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Chicken Kale Salad with Fresh Ginger Dressing

Chicken Kale Salad with Fresh Ginger Dressing
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The 4-Ingredient Diabetes Cookbook, 2nd edition. Recipe Credit: . Photo Credit: Tara Donne.
Summary
This quick and easy salad is ready in a snap with just a few ingredients, perfect for a balanced and quick lunch or side dish.
  • Prep time
    5 min
  • Cook time
    12 min
  • Servings
    4 Servings
  • Serving size
    2 cups salad; 3 ounces cooked chicken; and 3 tablespoons dressing
Lunch Main Dish Salads Sides Lower Carb Veggie Rich
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    2 cups salad; 3 ounces cooked chicken; and 3 tablespoons dressing
  • Amount per serving Calories 230

  • Total Fat 10g
    • Saturated Fat 1.3g
    • Trans Fat 0g
  • Cholesterol 85mg
  • Sodium 440mg
  • Total Carbohydrate 6g
    • Dietary Fiber 2g
    • Total Sugars 3g
  • Protein 28g
  • Potassium 760mg
  • Phosphorus 285mg

Choices/Exchanges: 1 Vegetable, 3 1/2 Protein, 1 Fat

Lunch Main Dish Salads Sides Lower Carb Veggie Rich
Ingredients

Ingredients

  • chicken breasts (boneless, skinless)
    1 lbs
  • packed spinach with baby kale greens
    8 cup
  • raspberry salad dressing, such as Newman’s Own (light)
    3/4 cup
  • gingerroot (grated)
    2 tsp

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Directions

Directions

  1. Heat a grill or grill pan over medium-high heat. Coat the chicken with cooking spray, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, if desired. Cook 6 minutes on each side or until no longer pink in center. Let cool and thinly slice.

  2. Place equal amounts of the greens and chicken on four dinner plates. Whisk together the salad dressing and ginger until well blended. Spoon equal amounts over all.

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