Chicken, Spinach and Feta Salad with Croutons

•  ½ small whole wheat baguette- cut in small cubes
•  3 tablespoons extra-virgin olive oil
•  5 ounces (150 g) sundried tomatoes, drained
•  5 ounces of baby spinach leaves
•  16 ounces of trimmed chicken breast
•  5 ounces of feta cheese, thinly sliced
•  1 tablespoon white wine vinegar
•  Salt and freshly ground black pepper (optional)

Preparation Time: 20 minutes

Instructions: Grill or sauté the chicken with light oil until cooked thoroughly. Slice the chicken into strips and place into a large salad bowl.

Sauté the bread cubes in 1 tablespoon of oil in a large pan over medium heat until crisp and golden, about 5 to 7 minutes.  Drain the croutons well on paper towels.

Toss the sun-dried tomatoes, spinach, and feta cheese in with the sliced chicken.  Drizzle with the remaining oil and white wine vinegar.  Season with salt and pepper if you like and add the croutons.  Toss well and enjoy.

Makes 4 servings- Nutrients per serving

Calories: 417   Carbohydrates: 23   Protein: 34   Fat: 24