This is an absolutely delicious chicken salad recipe, that is low-fat and tasty. The sundried tomatoes and pistachios give the chicken an amazing flavor that you’ll swoon over, while the spinach provides some essential vitamins and minerals. This chicken salad recipe is easy to make and is great for parties, for brunch or even, as a snack.
- 2 lb Chicken Breast – cut into 1” cubes
- ½ Cup Pistachios (Shelled)
- 3 oz Sundried Tomatoes
- 1 clove of garlic
- 4 cups baby spinach
- 1 tsp Olive Oil
- 1 tsp Canola Oil
- 1 bouillon cube
- 1 cup Water
- Oregano, Paprika, Parsley and Pepper to taste
Directions: Pre-heat oven to 350 degrees. Heat one cup water with the bouillon cube until dissolved. Place chicken in baking dish and pour chicken broth around chicken. Lightly dust the chicken with paprika, oregano and parsley. Place in oven and bake for 25 minutes or until done.
Take sundried tomatoes and place into a small bowl. Boil one cup of water and pour over the sundried tomatoes. Let sit until they are rehydrated and softened (about 20 minutes). Turn stove to medium heat and pour 1 teaspoon of canola oil into a large oversized skillet. Cook until oil is heated through. Add the garlic and sauté on low-medium heat until golden brown. Add spinach and stir constantly until spinach turns a bright dark green. Remove from heat and place aside in a bowl.
Drain reconstituted sundried tomatoes and slice them into ¼ inch slices and set aside. When chicken is done, remove it from the broth with a large slotted spoon to drain the liquid and place into a large bowl. Add in sundried tomatoes and spinach and toss well. Add in 1 teaspoon of olive oil, pepper to taste and pistachios right before serving and toss. Serve.
Nutrition Data (from Nutritiondata.com):
- Calories: 208
- Fat: 6 grams
- Saturated Fat: 1 gram
- Carbs: 9 grams
- Fiber: 2 grams
- Protein: 29 grams