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!
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
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
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