6 oz package baby spinach
1/4 cup sliced almonds
2 boneless, skinless chicken breasts, sliced in half horizontally to create 4 thin chicken cutlets*
1 Tbl canola oil
1 Tbl olive oil
1/2 medium red onion, thinly sliced
1 tsp minced thyme leaves
1 Tbl orange juice
2 oranges, segmented (cut the segments out like a grapefruit)
2 Tbl balsamic vinegar
salt and pepper
Place the spinach and almonds in a large salad bowl. Heat canola oil in a large skillet over medium high heat until shimmering. Sprinkle the cutlets on both sides with salt and pepper and add to the hot oil. Cook 3 minutes on each side, then remove to a plate and tent with foil. Carefully wipe out the skillet with a paper towel, then return to medium heat. Add olive oil, red onion, thyme, 1/2 tsp salt, and orange juice to the skillet and saute, stirring, for 1 minute. Remove the pan from heat and stir in the orange segments and balsamic vinegar. Stir once to combine and heat through, the pour over the spinach and almonds. Toss to combine and wilt the spinach. Slice the chicken cutlets into strips. Divide the salad among 4 plates and top each with 1/4 of the chicken. Serve immediately.
4 servings: 6 points per serving
1/4 cup sliced almonds
2 boneless, skinless chicken breasts, sliced in half horizontally to create 4 thin chicken cutlets*
1 Tbl canola oil
1 Tbl olive oil
1/2 medium red onion, thinly sliced
1 tsp minced thyme leaves
1 Tbl orange juice
2 oranges, segmented (cut the segments out like a grapefruit)
2 Tbl balsamic vinegar
salt and pepper
Place the spinach and almonds in a large salad bowl. Heat canola oil in a large skillet over medium high heat until shimmering. Sprinkle the cutlets on both sides with salt and pepper and add to the hot oil. Cook 3 minutes on each side, then remove to a plate and tent with foil. Carefully wipe out the skillet with a paper towel, then return to medium heat. Add olive oil, red onion, thyme, 1/2 tsp salt, and orange juice to the skillet and saute, stirring, for 1 minute. Remove the pan from heat and stir in the orange segments and balsamic vinegar. Stir once to combine and heat through, the pour over the spinach and almonds. Toss to combine and wilt the spinach. Slice the chicken cutlets into strips. Divide the salad among 4 plates and top each with 1/4 of the chicken. Serve immediately.
4 servings: 6 points per serving
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