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

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

352 calories; 19.1 g total fat; 2.7 g saturated fat; 67 mg cholesterol; 238 mg sodium. 848 mg potassium; 16.4 g carbohydrates; 4.2 g fiber; 10 g sugar; 30.9 g protein; 6105 IU vitamin a iu; 33 mg vitamin c; 133 mcg folate; 102 mg calcium; 3 mg iron; 94 mg magnesium;