Spinach Salad with Chicken and Chickpeas
9 ounces fresh spinach, cleaned
1 chicken bouillon cube dissolved in ¼ cup water
1 tablespoon lemon juice
1 tablespoon balsamic vinegar
1 teaspoon Splenda
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1 teaspoon olive oil
1 pound skinless, boneless chicken
¼ teaspoon pepper
1½ cup chopped red onion
1¼ cup chopped green pepper
1¼ cup crumbled feta cheese
1 can (15.5-ounce) chickpeas, rinsed
- Combine bouillon in water, lemon juice, vinegar, Splenda, garlic, mustard, and oil. Set aside.
- Chop chicken into cubes. Cook in non-stick skillet until changes color, about 5 minutes. Add a small amount of water to keep from sticking, if necessary.
- Add pepper onion, green pepper, and bouillon to mixture; cook until tender.
- Put spinach in large bowl. Spoon chicken mixture over spinach. Add beans and feta cheese. Toss.
From Flavors of Fiesta by University of Illinois Extension
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