Chicken, Bacon, and Citrus Fruit Spinach Salad
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 28 min.
Ready in
Calories:
525
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 525 cal. | (25 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 133 μg | (222 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.8 mg | (165 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 94 mg | (99 %) | ||
| Potassium | 941 mg | (24 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 287 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 ¼ cups baby Spinach
- 2 cups Mandarin orange (segments)
- 6 slices thick-cut Bacon
- ½ small Red onion (peeled and sliced)
- 1 clove garlic cloves (peeled and finely minced or pressed)
- 1 cup Cooked chicken (cut into bite-size pieces)
- 3 Tbsps Red wine vinegar
- 2 Tbsps Orange juice
- 1 Tbsp honey
- freshly ground Black pepper
Preparation steps
1.
Transfer the spinach and orange chunks into a salad bowl and set aside.
2.
Cook bacon in a skillet over medium heat. Cook until crisp about 10 to 12 minutes, then transfer to a plate lined with a paper towel. Pat bacon dry and crumble over salad.
3.
Pour out all but 2 tablespoons of bacon fat. Add the onions and cook until softened, about 1 to 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add chicken and warm through.
4.
Add red wine vinegar, orange juice and honey. Scrape up all the bacon bits that are stuck to the pan and add ground black pepper. Do not overheat, just warm.
5.
Pour the dressing over the spinach and quickly toss to evenly distribute the dressing.
6.
Divide among plates and serve.
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