Roasted Red Peppers and Spinach Salad with Leftover Chicken and Flaxseeds

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.

• 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 tbsp your favorite light Italian dressing
• 3 oz leftover cooked chicken breast
• 1 oz shredded part skim mozzarella cheese (28g)
• ½ tbsp whole flaxseeds (5g) pulsed in the blender
• 1 tbsp bacon bits (5g)

Slice the red pepper. Take about a tbsp 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!

Approx Nutritional Information per serving

Servings	Amt per Serving
1	Entire Salad
Calories	Fat	Fiber	WWPs
300	12g	3g	old: 6	new: 7
Sugar	Sat Fat	Carbs	Protein
2g	4g	6g	36g