Like spring in a salad! Tender basil leaves available on young spring plants add mild flavor and vivid color to the fabulous, nutrient-loaded vinaigrette.
(staff favorite)
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Sage-Breaded Chicken, Spinach and Snap Pea Salad
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Ingredients
- 1 egg lightly beaten
- ¼ cup sour cream
- ¾ cup Italian-flavored bread crumbs
- 1½ teaspoons ground sage
- 1 pound chicken tenders
- 5 ounces baby spinach
- 2 cups snap peas chopped
- 2 cups strawberries sliced
- 2 avocadoes thinly sliced
- ¼ cup roasted unsalted almonds chopped
- ¼ cup lightly packed fresh basil leaves snipped
- FOR THE WHITE BALSAMIC HERB VINAIGRETTE:
- ¼ cup white balsamic vinegar
- ½ cup olive oil
- ½ cup flat-leaf parsley leaves
- ½ cup grated Parmesan
- ¼ teaspoon salt
Instructions
- In a blender, combine all vinaigrette ingredients until smooth. Makes ¾ cup.
- Preheat oven to 400°. Coat a 15x10x1-inch baking pan with nonstick spray.
- In a medium bowl, whisk together egg and sour cream. Stir together bread crumbs and sage in another medium bowl. Add chicken to egg mixture. Stir to combine. Transfer chicken, a few pieces at a time, into bread crumbs. Roll, and press to coat all sides. Arrange chicken in a single layer in prepared pan, leaving space between each piece.
- Bake for 12–15 minutes, turning after 5 minutes, until chicken is no longer pink.
- Meanwhile, divide spinach, snap peas, strawberries and avocado among four plates. Top with chicken, almonds and basil, and drizzle generously with vinaigrette.
Recipe Notes
Nutrition Facts
Sage-Breaded Chicken, Spinach and Snap Pea Salad
Amount Per Serving
Calories 777
Calories from Fat 450
% Daily Value*
Total Fat 50g
77%
Saturated Fat 10g
50%
Polyunsaturated Fat 7g
Monounsaturated Fat 33g
Cholesterol 136mg
45%
Sodium 717mg
30%
Total Carbohydrates 39g
13%
Dietary Fiber 11g
44%
Sugars 10g
Protein 38g
76%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 777 cal, 50g fat (33g mono, 7g poly, 10g sat), 136mg chol, 717mg sodium, 39g carb (11g fiber, 10g sugars), 38g protein
