Raspberry Almond Arugula Salad with Lemon Pepper Chicken

Made with arugula, lemon pepper chicken, raspberries, feta cheese, almonds, and raspberry vinaigrette, this Raspberry Almond Arugula Salad is easy to make, packs 33g of protein per serving, and it naturally gluten-free and refined sugar-free.

Prep:

20 minutes

Cook:

10 minutes

Total:

30 minutes

Servings:

4

Ingredients

1 lb. chicken tenderloins
1 lemon
½ tsp fresh cracked black pepper, to taste
5 oz. fresh baby arugula
6 oz. raspberries
½ C reduced fat feta cheese crumbles
½ C sliced almonds
½ C Skinnygirl Raspberry Vinaigrette Dressing

Instructions

Heat a skillet to medium-high heat and spray with cooking spray. Grill the chicken until cooked and slightly charred, about 7-10 minutes. Garnish with fresh lemon juice and black pepper, then slice into pieces.
In a very large bowl, combine all remaining ingredients except for the dressing. Toss to combine. Divide into four portions and serve. Drizzle 2 tablespoons of dressing over each serving.*

Notes

*If serving immediately, you can toss the entire salad with all of the dressing. If using as a side salad at an event or a meal prep recipe, only dress with dressing when ready to serve.

Nutrition facts are a calculated estimate of 1/4 of the entire prepared salad, including the dressing. Nutrition facts will vary with different dressings.

Nutrition

Serving: 1/4 salad / Calories: 280 / Fat: 10.3g / Saturated Fat: 1.5g / Sodium: 405mg / Carbohydrates: 15g / Fiber: 7g / Sugar: 4.8g / Protein: 33.4g