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Chicken Kale Salad with Fresh Ginger Dressing

Posted By Margaret G. Ritchie, Wednesday, November 16, 2016
Updated: Tuesday, November 8, 2016

Serves: 4
Serving Size: 2 cups salad, 3 ounces cooked chicken, and 3 tablespoons dressing

1 pound boneless, skinless chicken breast
8 cups packed spinach with baby kale greens
¾ cup light raspberry salad dressing, such as Newman’s Own
2 to 3 teaspoons grated ginger root 

1. Heat a grill or grill pan over medium-high heat. Coat the chicken with cooking spray, spring with ¼ teaspoon salt and ¼ teaspoon pepper, if desired. Cook 6 minutes on each side or until no longer pink in center. Let cool and thinly slice.

2. Place equal amounts of the greens and chicken on four dinner plates. Whisk together the salad dressing and ginger until well blended. Spoon equal amounts over all. 

Per Serving: Calories 230, Total Carbohydrate 6 g (Fiber 2 g, Sugars 3g), Protein 28 g, Total Fat 10g (Saturated Fat 1.3 g), Cholesterol 85 mg, Sodium 440 mg, Potassium 760 mg 

Choices/Exchanges: 1 vegetable, 3 ½ lean protein, 1 fat 

From The 4-Ingredient Diabetes Cookbook by Nancy S. Hughes 

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