Remove and discard skin from chicken; tear chicken into bite-size pieces. Chop 1 cup loosely packed spinach leaves; set remaining leaves aside. Cut peel from grapefruit; remove sections with knife. Cut unpeeled apples into 3/4-inch chunks.
In large bowl, combine chicken, chopped spinach, fruit, and salad dressing; toss to coat.
To serve, arrange remaining spinach leaves on platter; spoon chicken salad over spinach leaves.
Nutrition Facts
Chicken and Fruit Salad
Serving Size ¼ salad
Amount Per Serving
Calories 370Calories from Fat 45
% Daily Value (DV)*
Total Fat 5g
8%
Saturated Fat 2g
8%
Cholesterol 95mg
32%
Sodium 240mg
10%
TotalCarbohydrates 45g
15%
Dietary Fiber 6g
24%
Sugars 36g
Protein 39g
Vitamin A
120%
Vitamin C
130%
Calcium
15%
Iron
20%
* Percent Daily Values are based on a 2,000-calorie diet.
Diabetic Exchange**
Carbohydrates
0
Meat
2
Fruit
2
Vegetable
1
Milk
0
Fat
0
Other
0
** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.
Reproduced from Centers for Disease Control and Prevention. Used with permission.
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Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.
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