SPINACH SALAD WITH CHICKEN, CORN, TOMATOES, AND FETA

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Spinach Salad with Chicken, Corn, Tomatoes, and Feta image

For a quick, easy, and delicious meal, make this salad for supper in under 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 9

Oil, for grill
5 chicken cutlets (about 1 pound total)
Coarse salt and ground pepper
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 bag (10 ounces) baby spinach
2 large tomatoes, cut into 1/2-inch wedges
3 ounces feta, crumbled (1/2 cup)
1 cup corn kernels (from 2 ears)

Steps:

  • Heat a grill or grill pan to high. Clean and lightly oil hot grill. Season chicken cutlets with salt and pepper. Grill chicken until cooked through, 1 to 2 minutes per side, flipping once. Transfer to a cutting board and let rest 5 minutes before cutting crosswise into strips.
  • In a large bowl, whisk together lemon juice and olive oil; season with salt and pepper. Add chicken, spinach, tomatoes, feta, and corn; toss to combine.

Nutrition Facts : Calories 320 g, Fat 14 g, Fiber 6 g, Protein 30 g, SaturatedFat 5 g

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