Spinach Salad with Chicken and Chickpeas

Ingredients

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

Directions
  1. Combine bouillon in water, lemon juice, vinegar, Splenda, garlic, mustard, and oil. Set aside.
  2. 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.
  3. Add pepper onion, green pepper, and bouillon to mixture; cook until tender.
  4. Put spinach in large bowl. Spoon chicken mixture over spinach. Add beans and feta cheese. Toss.
Prep Time
20 min
Nutrition Facts
  • Servings per Recipe: 8 servings, 2 ounces chicken each serving
    • Calories: 386
    • Calories from Fat: 99
  • Total Fat: 11
  • Cholesterol: 73 mg
  • Sodium: 435 mg
  • Carbohydrate: 38 g
  • Dietary Fiber: 3 g
  • Protein: 3 g
  • Exchange: 2 starch, 1 vegetable, 4 lean meat
  • Carbohydrate Units: 2