It can be frustrating to cook for just one. Especially, if you have had surgery and your portions are limited. Since my husband is in graduate school two nights a week, I end up cooking for just me on Tuesday and Thursday. I have found a few things that are important when cooking for just me…1) it can’t take a long time to cook, 2) it has to be something that will keep for leftovers, and 3) I need to look forward to eating it (otherwise I might end up eating string cheese for supper).
This salad is the perfect example of easy cooking and a great, filling salad. Try it the next time you are cooking for one or even your whole family.
Spinach, Chicken, and Feta Salad
WeightWise Recipe
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
2
|
Ingredients
- 1 boneless, skinless chicken breast cubed
- 1 cup spinach
- 3 tbsp feta cheese crumbles
- 1 slice avocado
- 1 tbsp sun-dried tomatoes chopped
- 1/4 yellow bell pepper
- 2 tbsp Walden Farms raspberry vinaigrette dressing
Ingredients
|
|
Instructions
- Place chicken in skillet over medium-high heat. Stir occasionally and let cook about 7-8 minutes or until chicken is no longer pink inside.
- Wash and rinse spinach and bell pepper. Slice avocado and pepper.
- In a large bowl, combine spinach, avocado, sun-dried tomato, and pepper. Top with feta cheese and chicken.
- Toss with dressing just before serving.
