companion blog to the e-book the 24/7 Low Carb Diner

Companion blog to the e-book
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Saturday, February 5, 2011

Warm Italian Chicken Salad

When the kids get frozen pizza, treat yourself to this. Much better! It is our lunch today. With all the snow, a warm salad feels much better. The key to keeping this a salad not an Italian saute, is the teeny bit of time that spinach stays in the pan.

Warm Italian Chicken Salad for 2

Chicken , sliced for two (however much you like)
1/2 teaspoon Italian herb seasoning
Sprinkle of dried onion
2 teaspoons extra virgin olive oil
1/2 teaspoon garlic powder
a handful of grape tomatoes
4-5 cups fresh baby spinach
a few shakes of garlic wine vinegar

Sprinkle the dried seasonings over the sliced chicken breast. Heat olive oil in a skillet. Add the chicken and tomatoes and sautee until chicken is just cooked through. Throw the spinach in the skillet and stir over high heat until just wilted. Remove from skillet immediately and plate the salad. Splash with vinegar.

I made this with fresh chicken, which is best for the flavor, but in a pinch, you could pull out some chicken cubes from the freezer. This was quicker than the frozen pizzas I made for the kids! Better too.


Retta said...

My husband is just starting to actually ASK for low carb meals (gasp), so this is a nice quick one that sounds great for a cold winter dinner. Thanks!

JoJo said...

Most of my lunches consist of something very similar. Something I call a "hot buttered salad." Fresh spinach, leftover meat or boiled eggs, butter or homemade salad dressing, sometimes some cheese. I put everything in a bowl and nuke it in my office microwave. I've put together some delicious combinations!

Kahri said...

yummy!! and I so love your plates!