Roasted Chicken and Spinach Salad

This fresh spinach salad is a quick and easy recipe for lunch or a light dinner. Chickpeas, walnuts and feta cheese give this spinach salad a hearty lift.




  • 1/4 cup chopped walnuts
  • 1 can (16 oz) kidney beans rinsed and drained
  • 1 can (16 oz) chickpeas rinsed and drained
  • 6 cups spinach leaves
  • 1 Tbsp olive oil
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp lemon juice
  • 1/2 small red onion sliced
  • 2 Tbsp crumbled low fat feta cheese
  • 1/4 tsp black pepper
  • 8 oz cooked chicken sliced
  • 4 small whole wheat pitas (4-inch)


1. In a large mixing bowl, combine all ingredients except chicken and pitas.
2. Toss to coat evenly.
3. Top with sliced chicken. Serve immediately, or chill, covered, for up to 2 hours before serving. Serve with pitas on the side.

Nutrition Facts

  • Serving size: 2 cups salad with 2 oz chicken and 1 pita
  • Calories: 453
  • Fat: 13g
  • Saturated Fat: 2g
  • Cholesterol: 49mg
  • Sodium: 396mg
  • Carbohydrates: 49g
  • Fiber: 12g
  • Protein: 35g


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