Spinach Salad Topped With Almond-Encrusted Chicken Breast

(makes 1 servings)

Weight Loss Recipes : Spinach Salad Topped With Almond-Encrusted Chicken BreastIngredients:

  • 5 oz. boneless, skinless chicken breast
  • 1 Tbsp. cornstarch
  • 1 egg
  • 1 Tbsp. finely chopped almonds
  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. olive oil
  • ⅛ tsp. freshly ground black pepper
  • 3 cups baby spinach
  • 1/4 cup mushrooms, sliced
  • 1/4 cup yellow or red grape tomatoes, halved
  • 1 small red bell pepper, sliced into strips


  • Sprinkle each side of chicken with cornstarch.
  • Beat egg with 1 Tbsp. water in shallow dish.
  • Dip into egg mixture to coat, allowing excess to drip off. Sprinkle each sides with almonds.
  • Coat small nonstick skillet with cooking spray and set over medium heat.
  • Cook chicken until no longer pink and juices run clear, about 5 minutes per side.
  • Remove from pan and set aside.
  • Whisk vinegar, oil and black pepper in medium bowl.
  • Add spinach, mushrooms, tomatoes and bell pepper. Toss to coat.
  • Transfer to a serving plate. Slice reserved chicken diagonally and place on top of salad.

Make 1 Servings:

Weight loss recipes Amount Per Serving : 497 Calories, 45 g Protein, 28 g Carbohydrates, 7 g Dietary Fiber, 23 g Fat, 3 g Saturated Fat, 336 mg Sodium


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