Spinach, Apple & Chicken Salad
This salad features curly kale as the base, but you can swap it with chard or spinach. Mix in chopped broccoli, cabbage, and carrots for variety. Top it off with salmon for protein and drizzle with creamy yogurt dressing. Enjoy a nutritious and flavorful meal!
Ingredients
- 1 pound salmon fillet
- 1/2 cup low-fat plain yogurt
- 1/4 cup mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon snipped fresh chives
- 2 teaspoons reduced-sodium tamari or soy sauce
- 1 medium clove garlic minced
- 1/4 teaspoon ground pepper
- 8 cups chopped curly kale
- 2 cups chopped broccoli
- 2 cups chopped red cabbage
- 2 cups finely diced carrots
- 1/2 cup sunflower seeds toasted
Instructions
- Preheat the broiler to high and position the oven rack in the upper third. Line a baking sheet with foil.
- Place the salmon on the prepared baking sheet, skin-side down. Broil, rotating the pan once, until the salmon is cooked through and opaque in the center, about 8 to 12 minutes. Cut into 4 portions.
- In a small bowl, whisk together yogurt, mayonnaise, lemon juice, Parmesan, parsley, chives, tamari (or soy sauce), garlic, and pepper.
- In a large bowl, combine kale, broccoli, cabbage, carrots, and sunflower seeds. Add 3/4 cup of the dressing and toss to coat.
- Divide the salad among 4 dinner plates and top each with a piece of salmon. Drizzle each serving with about 1 tablespoon of the remaining dressing. Enjoy!
Nutrition
Calories: 409kcal | Carbohydrates: 19g | Protein: 32g | Fat: 24g