Lunch Salads

Sautéed Chicken and Baby Green Salad with Beets, Oranges, and Walnuts

sautéed-chicken

Jewel toned beets pair beautifully with oranges in this delicious salad that is loaded with fiber and antioxidants. Pan seared chicken finishes off the salad for a meal that will keep you full and satisfied for hours.

Sautéed Chicken and Baby Green Salad with Beets, Oranges, and Walnuts
Jewel toned beets pair beautifully with oranges in this delicious salad that is loaded with fiber and antioxidants. Pan seared chicken finishes off the salad for a meal that will keep you full and satisfied for hours.
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Ingredients
  1. 1 teaspoon olive oil
  2. 2 4-ounce chicken breasts
  3. 8 cups mixed greens
  4. 4 canned beets, sliced
  5. 1/2 orange, peeled and cut into wedges
  6. 2 tablespoons toasted walnuts, or nuts of your choice
  7. 2 tablespoons goat cheese crumbles
  8. 3 tablespoons olive oil
  9. 2 tablespoons white wine vinegar
  10. 1 teaspoon honey
  11. 1/2 teaspoon poppy seeds
  12. Salt and pepper, to taste
Instructions
  1. Heat the olive oil in a medium skillet over medium heat. Season the chicken with salt and pepper and add to the pan. Cook until browned on both sides and cooked through. Set aside to rest while you prepare the salad.
  2. Divide the greens between two plates and top with the beets, oranges, walnut and goat cheese. Add the remaining ingredients to a jar or container with a closed lid and shake until combined.
  3. Top the salad with the pan-seared chicken and drizzle with the poppy seed dressing.
Notes
  1. Calories 378
  2. Calories from Fat 231
  3. Total Fat 25.7g
  4. Saturated Fat 3.8g
  5. Cholesterol 50mg
  6. Sodium 127mg
  7. Total Carbohydrates 19.3g
  8. Dietary Fiber 3.7g
  9. Sugars 15.3g
  10. Protein 20.5g
Viance Nutrition http://blog.viance.com/



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Viance Nutrition

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