Returning home after an all morning conference, I was craving a salad. Strange, right? Thankfully I had some leftover chicken breast and I just bought a jar roasted peppers. That was all the inspiration I needed! 🙂
As for the addition of Flax. I've been reading so much about how they are great additions to your diet.
Like in 4 Ways to Feed Your Brain or 5 Foods to Try Now, Flax seem to be listed in more and more of these types of articles.
The thing about flaxseeds though, you have to ground them a bit to get their benefit. According to WHFoods.com "...the nutrients in ground seeds are more easily absorbed. "
However, they last longer whole. So I buy a bag of whole seeds and keep them in my freezer (they will go rancid otherwise) then throw them in my magic bullet or blender when I want to use them. It works for me.
Ingredients
- About 2 cups baby spinach leaves (2 big handfuls)
- Half of a large roasted red pepper cut into strips (reserve some of the liquid)
- about 1 tablespoon your favorite light Italian dressing
- 3 oz leftover cooked chicken breast
- 1 oz shredded part skim mozzarella cheese (28g)
- ½ tablespoon whole flaxseeds (5g) pulsed in the blender
- 1 tablespoon bacon bits (5g)
Instructions
Slice the red pepper. Take about a tablespoon of the liquid in the pepper jar and combine it with the dressing. Toss the baby spinach leaves with the dressing/liquid picture and pile it on the a plate.
Top the spinach with the red pepper and chicken. Sprinkle the cheese, flaxseeds and bacon bits on top.
Enjoy! 🙂
Here are a few more shots. I wasn't really happy with any of the pictures so I couldn't decide on the best of the worst. I hate photographing salads!
Roasted Red Peppers and Spinach Salad with Leftover Chicken and Flaxseeds
Ingredients
- About 2 cups baby spinach leaves 2 big handfuls
- Half of a large roasted red pepper cut into strips reserve some of the liquid
- about 1 tablespoon your favorite light Italian dressing
- 3 oz leftover cooked chicken breast
- 1 oz shredded part skim mozzarella cheese 28g
- ½ tablespoon whole flaxseeds 5g pulsed in the blender
- 1 tablespoon bacon bits 5g
Instructions
- Slice the red pepper. Take about a tablespoon of the liquid in the pepper jar and combine it with the dressing.Half of a large roasted red pepper cut into strips, about 1 tablespoon your favorite light Italian dressing
- Toss the baby spinach leaves with the dressing/liquid picture and pile it on the a plate.About 2 cups baby spinach leaves
- Top the spinach with the red pepper and chicken. Sprinkle the cheese, flaxseeds and bacon bits on top.1 oz shredded part skim mozzarella cheese, ½ tablespoon whole flaxseeds, 1 tablespoon bacon bits, 3 oz leftover cooked chicken breast
Krista S. says
Sounds like a very yummy salad! I like the picture in the lower left the best!
Annette says
looks yummy! I love spinach and chicken salad but this looks better with a few additions. I eat a lot of flax 🙂 ........sometimes even by the spoon in a very hungry moment.....bit hard to swallow 🙂 The pictures are great!
roni says
LOL I ALWAYS have spinach on hand. It's stock for me. As for the red peppers I picked up a little jar. They are so flavorful and light I want to try and keep them on hand.
kyree90 says
Looks delicious. But I'd need red peppers and spinach to try it. Maybe next week ...