Not to say I’m good at making salads, but I’ve tried my hand at a few. They are usually what I eat in between posts, and they are usually never worth posting. But this one, inspired by the dribble of prosecco leftover from my Pan Borracho, made the cut. Even better: the dressing is made with fat-free greek yogurt instead of oil, and the lean chicken breast keeps you full long after you’re finished eating.
Yeah, I know, why talk about how healthy something is when taste is really what’s most important? Two reasons. First, I had my first of several personal training sessions today, and felt inspired by all of the healthiness. Second, while taste (and texture, and temperature, and overall deliciousness) is everything, this recipe meets all of those requirements. So, it’s worth talking about the healthy parts — it’s like the recipe earns bonus points!
Chicken breasts, spinach, and tomatoes are pretty standard and affordable groceries. If you don’t have any prosecco in the fridge, of course it could be a little pricier. But if you happen to have a little leftover from the weekend, well, why not use it?
To help make things less confusing, I’ve separated this recipe into three parts: the dressing, the chicken, and the salad. I considered writing it Julia Child-style, but after a short internal debate decided that consistency on this blog mattered more.
The diced tomatoes. Tip from my mom’s kitchen: never leave a tomato unsalted. They taste much better with a little bit of our favorite seasoning sprinkled on their juicy parts.
Note: I used just one chicken breast, because I was making one salad for myself. Hungrier? Feeding more people? Multiply this recipe.
1 chicken breast
Salt and Pepper
1 tbsp olive oil
1. Cut chicken breast into bite-sized pieces. Place in small bowl.
2. Sprinkle a liberal amount of salt and pepper on the chicken.
3. Pour prosecco over chicken until it just barely covers the chicken.
4. Mix so chicken is well covered in salt, pepper, and prosecco. Set aside (in refrigerator) to marinate while you prepare the dressing and tear up your greens.
5. Once you’ve prepared the dressing (see below: The Dressing) and torn up your greens (see below: The Salad), heat the olive oil in a medium skillet over medium-low heat.
6. Cook the chicken in the olive oil, stirring and flipping occasionally, until the chicken turns a golden brown.
The Dressing (makes 8 fl oz)
Note: I used a salad dressing mix packet, but substituted all of the ingredients that the packet listed with other ingredients. My grocery store had Good Seasons Garlic & Herb, so those are the proportions I use here. For easy reference, I’ll list both the my ingredient and the ingredient listed on the package, so you know what the substitute for other dressing mixes.
1 package garlic and herb salad dressing mix
1/4 c Prosecco (instead of vinegar)
3 tbsp Balsamic vinegar (instead of water)
1/2 c Fat-free Greek Yogurt (instead of oil)
1. Combine prosecco and balsamic vinegar in a bowl.
2. Add salad dressing mix, mix until well combined.
3. Add Greek yogurt, mix until creamy.
Torn spinach or baby spinach
12 cherry tomatoes or one large tomato
Salt and pepper
1. Dice tomatoes (I quartered my cherry tomatoes). Combine with salad and sprinkle with salt and pepper. Toss.
2. Drizzle 2-3 tbsp of The Dressing (or however much you prefer) over the greens and tomatoes. Toss and combine well.
3. Top with The Chicken.
A close-up of the finished salad. Note how the chicken is golden brown! If you wait just a few minutes more after the chicken seems done, it caramelizes — or something like that — on the outside.
Confused? Let me know and I’ll write up a Julia Child-style version for you. Also, feel free to ask any questions or leave comments below! I’ll be happy to answer you.