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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Chicken, Spinach and Mushroom Salad with Curry

Source: dLife

Curry vinaigrette dressing over chicken, mushrooms and spinach.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	208.5

Total Carbs	7.8 g

Dietary Fiber	3.1 g

Sugars	0.6 g

Total Fat	5.3 g

Saturated Fat	1.0 g

Unsaturated Fat	0.7 g

Potassium	485.7 mg

Protein	32.1 g

Sodium	305.4 mg

Dietary Exchanges 5.3 Fat, 1.1 Vegetables, 4.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 tbsp curry powder 1.0
1 lb boneless skinless chicken breasts 2.0
2 tbsp red wine vinegar 1.0
1 tbsp extra virgin olive oil 0.5
0 1/2 tsp black pepper 0.25
0 1/4 tsp salt 6.0
6 oz fresh baby spinach 0.25
0 1/4 lb fresh mushrooms (med) 0.5
0 1/2 each red onion

Directions

Cook the curry in a small dry nonstick pan over low heat for about 1 minute, stir often. Place on a plate to cool.
Spray a nonstick pan with nonstick cooking spray and place over medium high heat. Add in the chicken and thoroughly cook, about 8 minutes, turn often.
In the meantime, whisk together the vinegar, cooked curry powder, oil, pepper, and salt in a large bowl.
Add in the cooked chicken and the remaining ingredients, toss well to coat.