A Fresh Take on Salad

Hot and Cold Spinach Chicken SaladServes: 4 | Serving Size: 1 plateIngredients:

• 2 skinless chicken thighs
• 1 tomato, cored and cut into wedges
• 1 tsp olive oil
• 2 garlic cloves, peeled and thinly sliced
• 6 cups of spinach
• 6 small balls of burrata mozzarella cheese
• 1 lemon

Directions:

1. Preheat your oven to 400 degrees F. Place the chicken thighs in a small nonstick pan and roast until done, about 15 to 20 minutes.
2. Place the tomatoes, olive oil, and garlic in another small pan and roast in the oven alongside the chicken for about 10 minutes, until the tomatoes and garlic are lightly browned.
3. Place the spinach on two plates. Top with the tomato garlic mixture, sliced chicken thighs, burrata cheese, and a squeeze of lemon. Serve.

Nutrition Information:

• Serves 4. Each serving has 193 calories, 10 g fat, 3 g saturated fat, 0 g trans fat, 87 mg cholesterol, 179 mg sodium, 8 g carbohydrate, 2 g fiber, 3 g sugars, and 20 g protein.
• Each serving also has 101% vitamin A, 58% vitamin C, 17% calcium and 11% iron.

Chef’s Tips:

1. This salad has the delightful contrast of hot and cold. Cold and crisp spinach leaves are topped with roasted chicken and tomatoes for a fun mix of temperatures.
2. We use chicken thighs but you can also use chicken breasts. Be sure to slice them before plating your salads.
3. The chicken is done when the thickest part of the thigh reaches 165 degrees.
4. Fresh herbs and ground black pepper can help the flavor pop even more!

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