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Warm Spinach Salad with Chicken, Grapes and Toasted Pecans

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Preparation Time: 10 minutes
Cooking Time: 5 minutes
Servings: 4
Calories: 290 per serving
Percent from Fat: 28%
Cusine: American
Course: Dinner
Diet: mediterranean
Food as MedicineSM Ingredient: Grape

Food as MedicineSM Tip

Grapes get their vibrant colors from flavonoids-- vitamin-like chemicals found in plants. Resveratrol is one of the powerful flavonoids found in grapes. It is a potent anti-oxidant that may help reduce heart disease risk.

Culinary Taste Tip

Buy grapes that are plump, full-colored and firmly attached to their stems. Red grapes should be deeply colored, with no sign of green. Store them unwashed and in a plastic bag in the refrigerator. They will keep for up to a week.

Culinary Technique Tip

Toast extra pecans to eat as a snack or to add to cereal for breakfast. Toasting doubles the flavor, enabling you to use just half what you would use otherwise.

Ingredients

One-quarter cup pecans
1 cup plus 3 tablespoons white grape juice
12 ounces shredded or chopped cooked skinless chicken breasts (about 3 cups)
1 teaspoon canola oil or olive oil
One-third cup sliced shallots or chopped sweet onion
1 tablespoon brown sugar
One-quarter teaspoon cinnamon
One-quarter teaspoon salt
6 cups (10 ounces) packed torn spinach leaves
1 cup sliced red grapes
Ground black pepper, if desired


Preparation

Place pecans on a baking sheet and bake in a 350° F oven until lightly brown and fragrant, six to eight minutes; set aside. In a very large bowl, combine 3 tablespoons white grape juice and chicken; toss well and set aside. Heat a large skillet over medium heat. Add oil, then shallots or onions; sauté five minutes. Add remaining 1 cup white grape juice, brown sugar, cinnamon, and salt. Simmer five minutes, stirring occasionally. Add spinach, grapes and pecans to chicken mixture. Add hot shallot mixture; toss well And transfer to four serving plates. Serve with freshly ground black pepper, if desired.

Nutritional Analysis

Total fat (g): 8.9;Fat calories (kc): 80.1;Cholesterol (mg): 72;Saturated fat (g): 1.3;Polyunsaturated fat (g): 2.1;Monounsaturated fat (g): 4.5 Fiber (g): 3.8;Carbohydrates (g): 22.6;Sugar (g): 15.9;Protein (g): 29.7;Sodium (mg): 270;Calcium (mg): 121;Magnesium (mg): 114;Zinc (mg): 1.6 Selenium (mcg): 26;Potassium (mg): 843;Flavonoids (mg): 2.2;Lycopene (mg):0; Vitamin A (RE): 499;Beta-carotene (RE): 2927;Vitamin C (mg): 27;Vitamin E (mg): 3.9;Thiamin B1 (mg):0. 15;Riboflavin B2 (mg):0. 34;Niacin B3 (mg): 12.6;Vitamin B6 (mg):0. 73;Folic acid (mcg): 150;Vitamin B 12 (mcg):0. 28

Comments on Warm Spinach Salad with Chicken, Grapes and Toasted Pecans

From: taorta

I made this recipe for lunch...it tastes pretty good warm and cold,it was really easy to make. The only thing i didnt like was that the chicken is a little too moist for me because of the grape juice,but i would prepare it again.

thanks
terry o.

From: Gailanne

I made this salad for dinner and loved it. The white grape juice makes me think of a honey flavor. Loved the flavor of the chicken.
The roasted pecans! A favorite now. This will be fun to serve to friends and it's so easy. Yummm!

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