Spinach, Chicken, And Feta Salad

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

As the red onions in this salad cook, they become translucent, an appealing contrast to the dark green spinach.

Ingredients

• 1/4 cup fat-free, less-sodium chicken broth
• 1/2 teaspoon grated lemon rind
• 1 tablespoon fresh lemon juice
• 1 tablespoon balsamic vinegar
• 1 teaspoon sugar
• 1 teaspoon bottled minced garlic
• 1 teaspoon Dijon mustard
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• Cooking spray
• 1 pound skinless, boneless chicken breast
• 1/4 teaspoon black pepper
• 1 1/2 cups chopped red onion
• 1 1/4 cups (1-inch) pieces yellow bell pepper
• 1/2 cup (2 ounces) crumbled feta cheese
• 1 (15 1/2-ounce) can chickpeas, rinsed and drained
• 1 (7-ounce) package prewashed baby spinach

Directions

1. Combine first 9 ingredients, stirring with a whisk.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
3. Sprinkle chicken with black pepper.
4. Add chicken to pan; cook 4 minutes.
5. Turn chicken.
6. Add onion; cook 4 minutes or until chicken is done and onion is tender, stirring onion frequently.
7. Cut chicken into 1/2-inch-thick slices.
8. Combine chicken, onion, bell pepper, cheese, chickpeas, and spinach in a large bowl.
9. Drizzle vinaigrette over salad; toss gently to coat.

Yield: 4 servings (serving size: 2 cups)