Prep Time: 10 Min. – Serves 1 (serving size: about 3 1/2 cups)
Starting with pre-cooked leftover chicken, this recipe comes together in only 10 minutes. Thanks to a variety of ingredients, this salad is a nutritional powerhouse, brimming with antioxidants from the oranges, heart-healthy fats from the walnuts and avocado, and folate and vitamin A from the spinach. We skip the croutons and add toasted walnuts for some heart-healthy crunch.
Ingredients:
2 1/2 cups fresh baby spinach
1/3 cup canned chickpeas, rinsed and drained
2 tablespoons Green Goddess Avocado Sauce
1/2 cup navel or blood orange segments
1 (4-oz.) lemon chicken breast (from Day 1 Lunch, p. 94), sliced
1 tablespoon chopped toasted walnuts
Preparation:
Combine spinach, chickpeas, and sauce in a large bowl; toss gently to coat. Arrange spinach mixture on a plate; top with orange segments, chicken, and walnuts.
