Lean & Green Spinach Salad With Garlic & Dill Chicken Tenders

This is a delicious & moist chicken
and salad meal!

Ingredients: 

2 pounds boneless, skinless chicken breasts

1 cup pickle juice

1 1/2 teaspoons garlic powder

1 teaspoon dried dill

1/2 teaspoon black pepper

1/4 teaspoon sea salt

1 teaspoon dried chives

avocado oil cooking spray

8 cups baby spinach leaves

2 cups chopped red, yellow and/or orange bell peppers

1 avocado sliced or chopped

4 - 6 tablespoons Walden Farms O Calorie Balsamic Vinaigrette Dressing

Method:

Cut the chicken breasts into large chunks or strips. Place in a bowl or dish and cover with the pickle juice. Allow to marinate overnight.

Drain the juice from the chicken pieces. Season the marinated chicken with the garlic, dill, pepper and salt. Lightly spray a large nonstick skillet with the cooking oil spray and place over medium heat. Add the chicken pieces and sprinkle with the chives. Cook, turning to cook all sides. Reduce the heat to medium-low and continue to cook for 15 minutes or until cooked through and no pink remains in the meat. 

While the chicken is cooking, arrange 2 cups of spinach leaves onto each serving plate. Top with 1/2 cup of bell pepper and 1 1/2 ounces of sliced avocado. Drizzle 1 to 1 1/2 tablespoons of dressing over the salad. Arrange 6 ounces of cooked chicken on top of the salad. Makes 4 servings.

Each serving equals: 1 lean, 3 greens, 1 healthy fat and 3 condiments

Nutritional info per serving, approximately: 575.5 calories ~16.6 grams fat ~ 27 grams carbs ~ 14 grams net carbs ~ 83 grams protein

Notes: A pickle juice marinade produces a very moist chicken with a delicious and subtle flavor. (Even though my husband is not at all fond of vinegar, he thought that this chicken was quite good.) 😀