Shredded Chicken and Baby Spinach Caesar Salad

Nutrition per serving

Calories444 kcal
Protein60.1 g
Carbs23 g
Fats15.7 g
Saturated Fat5.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat3 g
Sugars2.8 g
Fiber12.6 g
Sodium745 mg

Ingredients

Chicken Breast
Sour Cream
Lemon
Dijon Mustard (Whole Grain)
Spinach
Parmesan Cheese
Seeds, sunflower seed kernels, dried
Preparation
Zest/juice ¼ of a lemon.

Cooking Instructions
1. Bring a small pot of lightly salted water to a gentle simmer on medium heat.

2. Add the chicken breast, lower heat to low-medium and simmer chicken for about 15 minutes until tender and cooked through. Remove and set aside for 10 minutes. Finely shred chicken with a fork.

3. In a small bowl, combine Dijon mustard, sour cream with ½ tsp of lemon zest, ½ a tsp of lemon juice and a pinch of salt and pepper. Set aside.

4. To make salad, arrange the spinach leaves in a serving bowl. Top with the chicken and pour over the dressing. Lightly toss to coat.

5. Serve with the sunflower seeds and Parmesan scattered over the top.