Jon Ashton Signature Recipes
- Chicken Club Salad
- Chilled Caribbean Carrot Soup New
- Chilled Chipotle Tomato and Basil Soup New
- Chipotle Chicken Sandwich
- Crunchy Chicken Salad New
- Crunchy Greek Cucumber Salad
- Delicious Curried Chicken Wraps New
- Grab on the Go Granola
- His and Hers European Salad New
- Italian Scallion Sandwich
- Jumping Jerk Wraps New
- Orange Chicken and Spinach Salad
- Tarragon Chicken and
Fennel Salad New - Yummy Yogurt Dipping Sauce
Orange Chicken and Spinach Salad
Ingredients
Dressing
1/3 cup red wine vinegar
1 tablespoon honey
2 teaspoons whole-grain mustard
1 1/2 tablespoons olive oil
Pinch of salt and pepper
Salad
1 cup cooked chicken
2 medium navel oranges, cut into segments
1/2 medium Vidalia onion, diced
6 cups baby spinach
1/4 cup toasted pecan nuts
Preparation
A great lunch to whip up using leftover chicken from dinner the previous night.
In a medium sized bowl, whisk vinegar, honey, mustard and olive oil, making sure it has emulsified, season with salt and pepper.
In two Fit & Fresh salad shakers, place chicken, orange segments and diced onion on bottom. Top with spinach and shower with pecans, place half of dressing mixture in compartment in each lid, insert ice packs and pop on the tops!
Nutrition Per Serving
Calories 590
Total Fat 34 g
Saturated Fat 2 g
Protein 39 g
Cholesterol 95 mg
Calcium 150 mg
Sodium 220 mg
Fiber 9 g
Iron 3.65 mg
Carbohydrates 35 g
Serves: 2