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Chicken, Spinach and Mushroom Salad with Curry
Source: dLife

Curry vinaigrette dressing over chicken, mushrooms and spinach.

Prep Time: 5 minutes
Cook Time: 10 minutes
Difficulty: Easy

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
1 Fat , 1 1/2 Vegetables , 4 1/2 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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1 tbsp  curry powder
1 lb  boneless skinless chicken breasts
2 tbsp  red wine vinegar
1 tbsp  extra virgin olive oil
0 1/2 tsp  black pepper
0 1/4 tsp  salt
6 oz  fresh baby spinach
0 1/4 lb  fresh mushrooms (med)
0 1/2 each  red onion
  1. Cook the curry in a small dry nonstick pan over low heat for about 1 minute, stir often. Place on a plate to cool.
  2. 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.
  3. In the meantime, whisk together the vinegar, cooked curry powder, oil, pepper, and salt in a large bowl.
  4. Add in the cooked chicken and the remaining ingredients, toss well to coat.

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