Lemon Pepper Spinach Salad Recipe

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Turn spinach salad into a light main dish entree with the addition of chicken, strawberries, almonds and Bac'n Pieces.
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Servings:
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Ingredients
  • 1/4 cup plus 1 tablespoon olive oil
  • 1 tablespoon lemon juice or white wine vinegar
  • 2 teaspoons sugar
  • 1 1/2 teaspoons McCormick® Perfect Pinch® Lemon & Pepper Seasoning
  • 1 pound boneless skinless chicken breast halves, cut into 1-inch cubes
  • 1 package (5 to 6 ounces) baby spinach leaves
  • 1 cup sliced strawberries
  • 1/4 cup toasted sliced almonds
  • 1/4 cup McCormick® Bac'n Pieces™ Bacon Flavored Bits
Directions
PREP
15 mins
COOK
5 mins
1. Mix 1/4 cup of the oil, lemon juice, sugar and 1/2 teaspoon of the Seasoning in small bowl with wire whisk until well blended. Set aside.

2. Heat remaining 1 tablespoon oil in large skillet on medium-high heat. Sprinkle chicken with remaining 1 teaspoon Seasoning. Add to skillet; cook and stir 5 minutes or until chicken is cooked through. Cool slightly.

3. Toss spinach with dressing in large bowl. Top with chicken, strawberries, almonds and Bac'n Pieces.
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Nutrition (per serving)
Calories: 264 Calories
Fat: 16 Grams
Protein: 21 Grams
Cholesterol: 49 Milligrams
Carbohydrates: 9 Grams
Sodium: 375 Milligrams
Fiber: 3 Grams

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