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Green Salad w/ Chicken Bites & Yogurt-Parmesan Dressing
Serves:4
This makes a wonderful lunch.
Ingredients:

For the Chicken Bites
2 tablespoons COLAVITA Balsamic Vinegar
1 tablespoon honey
2 tablespoons reduced sodium soy sauce
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 clove garlic, grated
2 boneless skinless chicken breast halves
2 tablespoons COLAVITA Extra Virgin Olive Oil

For the Dressing:
1/4 cup water
1 envelope Good Seasons Parmesan Italian dressing base
1/4 cup COLAVITA Extra Virgin Olive Oil
1/2 cup plain low-fat yogurt

For the Salad:
1 (10-ounce) package cleaned baby spinach leaves
1/4 cup roasted sliced almonds


Preparation:

In a container combine first 6 ingredients and marinate chicken at least 1 hour in refrigerator. Heat olive oil in a skillet over medium-high heat. Remove the chicken from the marinade; place in skillet and brown on both sides (be careful; honey burns easily). Reduce the heat to low, cover the pan and cook until done (about 10 minutes). Turn the heat off and allow to rest of a few minutes; then slice into bite-sized pieces. In the meantime, pour the water into a container with tight fitting lid. Add the dressing base and shake well. Add the extra virgin olive oil and shake again. Add yogurt and shake until well-blended. Put the spinach on individual plates. Drizzle yogurt-parmesan dressing over the salad. Arrange chicken pieces and sprinkle the sliced almonds over the top. Store unused dressing in the refrigerator for up to a week.
Per Serving: 291 Calories (58.8% from fat); 19g Fat (3g Sat, 15g Mono, 2g Poly); 21g Protein; 9g Carbohydrate; 3g Dietary Fiber; 41mg Cholesterol; 585mg Sodium.  Food Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat.