Berried Spinach Salad

20 minutes Prep: 10 minutes Cook: 10 minutes

800 calories per serving view nutrition facts

1 servings suggest servings

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Ingredients

2	each	chicken breasts	, skinned, boneless
3	tablespoons	vegetable oil	divided
1/2	teaspoon	salt
1/4	teaspoon	black pepper
10	ounces	spinach	fresh, washed, dried, stems removed
1	pint	strawberries	hulled, cut in half
1	small	red onion	sliced thin
2	tablespoons	cider vinegar
1	tablespoon	sugar
1	teaspoon	poppy seeds

Directions

Cut chicken into 1 inch cubes.

In large skillet over medium heat, sauté chicken in 1 Tb oil, until chicken is lightly browned and cooked through, about 5 minutes; add 1/4 ts salt and pepper.

With slotted spoon, remove chicken to large bowl; cool.

Remove and reserve pan dripping in skillet.

Tear spinach into bite size pieces. Place in bowl with chicken. Add the cut strawberries and onion.

In small bowl, stir together vinegar, sugar, poppy seeds, the remaining 2 Tb oil, and the remaining 1/4 ts salt and the reserved pan dripping until well blended.

Pour over salad and toss lightly to combine.

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Nutrition Facts

Serving Size 618g

Amount per Serving

Calories 800 52% of calories from fat

	% Daily Value*
Total Fat 46.0g	71%
Saturated Fat 7.0g	35%
Trans Fat 0.0g
Cholesterol 146mg	49%
Sodium 1358mg	57%
Total Carbohydrate 39.0g	13%
Dietary Fiber 4.0g	16%
Sugars 29.0g
Protein 57.0g	115%

Vitamin A	57%		Vitamin C	41%
Calcium	16%		Iron	21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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I used this recipe 25 years ago when it first came out. This has got to be one of the BEST recipes ever, when using the filling that goes along with this recipe. There was never a bite left on any plate when served to company or at a party. The fudge cake batter is nice and fudgy, keeping it moist and the filling is perfect;not too sweet or heavy or dense.

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