If you like a little zing in a salad, you’ll want to try this one! It’s a beautiful blend of spinach, snap peas, avocados, strawberries and chicken. Tender basil leaves add mild flavor and vivid color to the fabulous, nutrient-loaded vinaigrette.
Sage-Breaded Chicken, Spinach and Snap Pea Salad
1 egg (lightly beaten)
¼ cup sour cream
¾ cup Italian-flavored bread crumbs
1½ tsp. ground sage
1 pound chicken tenders
5 ounces baby spinach
2 cups snap peas (chopped)
2 cups strawberries (sliced)
2 avocadoes (thinly sliced)
¼ cup roasted unsalted almonds (chopped)
¼ cup lightly packed fresh basil leaves (snipped)
For the White Balsamic Herb Vinaigrette:
¼ cup white balsamic vinegar
½ cup olive oil
½ cup flat-leaf parsley leaves
½ cup grated Parmesan
¼ tsp. salt
- In a blender, combine all vinaigrette ingredients until smooth. Makes ¾ cup.
- Preheat oven to 400 degrees. Coat a 15x10x1-inch baking pan with nonstick spray.
- In a medium bowl, whisk together egg and sour cream. Stir together bread crumbs and sage in another medium bowl. Add chicken to egg mixture. Stir to combine. Transfer chicken, a few pieces at a time, into bread crumbs. Roll, and press to coat all sides. Arrange chicken in a single layer in prepared pan, leaving space between each piece.
- Bake for 12–15 minutes, turning after 5 minutes, until chicken is no longer pink.
- Meanwhile, divide spinach, snap peas, strawberries and avocado among four plates. Top with chicken, almonds and basil, and drizzle generously with vinaigrette.
PER SERVING: 777 cal, 50g fat (33g mono, 7g poly, 10g sat), 136mg chol, 717mg sodium, 39g carb (11g fiber, 10g sugars), 38g protein
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