In the fresh meat case
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Prep Time: 0 min
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Cook Time: 25 min
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Serves 4
- 260
Calories
- 14G
Protein
- 520MG
Sodium
- 2G
Sat.fat
- 7G
Sugar
In the fresh meat case
Ingredients
1 tbsp. olive oil
1/3 cup minced shallots
1 tbsp. minced garlic
3 cups shitake mushrooms
1 cup diced red bell pepper
12 cups fresh baby spinach
1/4 cup balsamic vinegar, divided
In deep skillet with a lid, heat oil over medium heat; add shallots and garlic and saute 1 minute. Mix in mushrooms and continue cooking 2 to 3 minutes or until mushrooms start to turn golden.
Add peppers to skillet and cook 1 minute. Stir in spinach and 2 tablespoons balsamic. Cover and cook 1 to 2 minutes, until spinach is wilted.
To serve, mound 3/4 cup mushroom-spinach mixture in bottom of a wide bowl or soup plate. Drizzle each salad with remaining balsamic and top with two chicken tenders.
Hacked Chicken Saute
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