Prep Time: 10 minutes
Cook Time: 10 minutes
Calories per serving: 310
Weight watchers points per serving: 7
This salad hits a very special spot in my inner foodie soul. As a lover of spinach, chicken, pasta, garlic and lemon, the flavors come together beautifully and simply make me happy. This dish is fabulous for many reasons. Not only is it easy to make, it's also healthy AND delicious. This is an awesome recipe to put together on a Sunday, dish into mason jars or tupperware containers and Voilà!...an amazing lunch is ready for the next day! I absolutely love this salad, but I will let you be the judge. Hope you try it soon and enjoy!
1/2 box farfalle (8 ounces total)- always best to use whole wheat
6 ounces baby spinach washed and spun dry
2 grilled chicken breasts thinly sliced
2 crushed garlic cloves
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Fine sea salt and freshly ground black pepper to taste
1. In a separate bowl combine garlic, lemon juice, olive oil and set aside.
2. Cook farfalle according to package instructions, strain and add to large bowl. Immediately add fresh spinach and combine ingredients well so that spinach briefly "cooks" in the hot pasta, but retains its color and texture (YUM!).
3. Next, add chicken and finish with lemon/garlic sauce. Add salt and pepper to taste. Combine all ingredients and enjoy warm or refrigerate and gobble it cold :)
For more on the amazing health benefits of spinach, check out this great piece: http://www.well-beingsecrets.com/spinach-health-benefits/
PS- looking for an easy peasy way to make grilled chicken? After washing and pat drying the chicken breasts, I season them with salt, pepper, granulated garlic and brush each with some extra virgin olive oil. Then it's to the Foreman grill for about 9-10 minutes TOTAL and DONE!