Salad of the week

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Revamp your leftover chicken! Pears and a maple syrup dressing add a touch of sweetness to this salad.

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By Elizabeth Brown,  brought to you by Jes, Healthy Eating Dept at Natural Elements

 
 
 
THE BIG CHICKEN SALAD
Ready in 20 minutes • Makes 1 servingIngredients:
3 cups mesclun greens (a mix of spinach, arugula, Swiss chard and dandelion)
½ cup roasted chicken, cubed
1 medium pear, sliced

Croutons:
1 slice whole-grain bread
1 tsp olive or canola oilDressing:
1 tsp olive oil
½ tsp maple syrup
1 tbsp lemon juice
¼ tsp Dijon mustard
Dash sea salt and pepperInstructions:
1. Preheat oven to 350°F.
2. Chop bread into ½” squares. Toss with oil to coat evenly, and place on a baking tray. Bake about 15 minutes, or until bread is lightly browned.
3. While bread is baking, whisk dressing ingredients in a mixing bowl. Toss dressing with greens. Top with warm or cold chicken pieces, pear slices and croutons.

Nutrients per serving:
Calories: 394, Total Fats: 14 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 54 mg, Sodium: 266 mg, Total Carbohydrates: 47 g, Dietary Fiber: 10 g, Sugars: 22 g, Protein: 26 g, Iron: 4 mg

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