2 cups fresh baby spinach
3 oz frozen lightly breaded chicken fingers (size of a deck of cards; I used Trader Joe’s Breaded Chicken Tenderloin Breasts)
1/3 cup fresh blackberries
2 Tbsp walnut halves
1 Tbsp craisins
1 Tbsp goat cheese crumbles
1/4 cup avocado pieces chopped
2 Tbsp raspberry vinaigrette
Cook crispy chicken fingers according to directions on package (grill, saute or bake if you like). Slice sideways when finished. Place spinach on plate and top with chicken. Top with remaining ingredients and drizzle dressing evenly. Viola!
Makes 1 salad
412kcal, 30g fat (4g saturated, 12g monounsaturated, 13g polyunsaturated), 15.5g protein, 38g carbohydrate, 10g fiber, 155mg sodium (calculated via packaging info and USDA Nutrient database: http://ndb.nal.usda.gov/)
High in fat, but good heart healthy fats! High fat, fiber and protein content will keep you full longer. Avocados, blackberries and spinach add rich vitamin and mineral content with potassium, Vitamin A, calcium, folate & iron! This salad is quite the nutrient powerhouse.