Add a little sweetness and extra flavor to this spinach salad by topping it with nectarines and a citrus vinaigrette dressing.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist
Citrus Vinaigrette


Instructions Checklist
  • Coat a large nonstick skillet with nonstick spray; preheat over medium heat. Sprinkle both sides of chicken with salt and pepper. Cook chicken in hot skillet for 8 to 10 minutes or until chicken is tender and no longer pink (170 degrees F), turning once to brown evenly. Remove from skillet. Cut chicken into strips.

  • To prepare the Citrus Vinaigrette: In a screw-top jar combine orange peel, orange juice, olive oil and thyme, oregano, or basil. Cover and shake well. Serve immediately or cover and store in the refrigerator for up to 3 days. Shake well before using.

  • In a large salad bowl toss together chicken, spinach, and nectarines. Pour vinaigrette over salad; toss to coat. Divide salad among 4 serving plates. Sprinkle with toasted pecans and feta cheese.


Tip: To toast nuts, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice.

Nutrition Facts

351.8 calories; protein 30.9g 62% DV; carbohydrates 16.4g 5% DV; exchange other carbs 1; dietary fiber 4.2g 17% DV; sugars 10.1g; fat 19.1g 29% DV; saturated fat 2.7g 14% DV; cholesterol 66.9mg 22% DV; vitamin a iu 6104.5IU 122% DV; vitamin c 33mg 55% DV; folate 133.2mcg 33% DV; calcium 101.6mg 10% DV; iron 3.1mg 17% DV; magnesium 94.3mg 34% DV; potassium 847.7mg 24% DV; sodium 238.2mg 10% DV.