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Honey-Mustard Chicken Spinach Salad Recipe
Honey-Mustard Chicken Spinach Salad Recipe photo by Taste of Home
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Honey-Mustard Chicken Spinach Salad Recipe

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“This is a variation on a recipe I found in a magazine for those with diabetes.” Serve with whole grain bread for a tasty meal. —Mary Beth Bond, Washington, Kansas
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

  • 1 cup cubed cooked chicken breast
  • 3/4 cup seedless red grapes, halved
  • 1/2 cup chopped water chestnuts
  • 1/2 teaspoon grated lemon peel
  • Dash pepper
  • 1/4 cup fat-free honey Dijon salad dressing
  • 3 cups fresh baby spinach
  • 1/4 cup shredded smoked Swiss cheese
  • 2 tablespoons coarsely chopped walnuts

Nutritional Facts

1 each: 323 calories, 11g fat (3g saturated fat), 67mg cholesterol, 473mg sodium, 29g carbohydrate (14g sugars, 3g fiber), 28g protein Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fruit, 1 fat.

Directions

  1. In a small bowl, combine the chicken, grapes, water chestnuts, lemon peel and pepper. Drizzle with dressing; toss to coat. Divide spinach between two plates; top with chicken mixture. Sprinkle with cheese and walnuts. Yield: 2 servings.
Originally published as Honey-Mustard Chicken Salad in Simple & Delicious August/September 2010, p31

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Honey-Mustard Chicken Spinach Salad

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(2)
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MY REVIEW
hhoupt 218728
Reviewed Jan. 24, 2015

"This was really good, but I wish I could find smoked Swiss..."

MY REVIEW
mkfrazier 209059
Reviewed Aug. 25, 2010

"The only change I made to the original recipe was to mix some romaine lettuce with the baby spinach to give the salad a little extra crunch. Don't overlook the lemon peel as this really sets off a wonderful citrus note with this tasty blend of flavors. For those who might like even more protein, some chopped egg would be wonderful in this mix. By the way, the recipe makes for two huge servings. The refrigerated leftovers were still great the next day."

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