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, 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!

📖 Recipe

Roasted Red Peppers and Spinach Salad with Leftover Chicken and Flaxseeds

Combine the flavors and goodness of roasted red peppers, spinach, and leftover chicken in this easy-to-make salad. Don't forget the protein-packed flaxseeds!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course Main Course

Cuisine American

Servings 1 people

Calories 311 kcal

Ingredients

  

1x2x3x

• 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

Nutrition

Calories: 311kcalCarbohydrates: 13gProtein: 30gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 77mgSodium: 592mgPotassium: 907mgFiber: 5gSugar: 6gVitamin A: 8416IUVitamin C: 123mgCalcium: 234mgIron: 3mg

Keyword chicken, Flaxseeds, Peppers, salad, Spinach

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