Lemon Pepper Spinach Salad with Chicken

Turn spinach salad into a light main dish entree with the addition of chicken, strawberries, almonds and Bac'n Pieces. Photo credit: Ali Ebright from Gimme Some Oven.
15m
PREP TIME
5m
COOK TIME
264
CALORIES
9
INGREDIENTS

Servings: 6

Ingredients

  • Step1
  • 1/4 cup plus 1 tablespoon olive oil
  • 1 tablespoon lemon juice substitution Substitutions available
    • white wine vinegar
  • 2 teaspoons sugar
  • 1 1/2 teaspoons McCormick® Perfect Pinch® Lemon Pepper Seasoning, divided
  • 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 substitution Substitutions available
    • McCormick® Bac'n Pieces™ Bacon Flavored Chips

INSTRUCTIONS

  • 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 INFORMATION

(per Serving)

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