CHICKEN****Arugula, Blueberry and Bacon Salad with Almonds and Balsamic Vinaigrette

By Unblond1

22/03/16 - This was good, although the quinoa should be replaced with 2 ounces of chicken per jar - redo nutrition accordingly.

Ingredients

• 4 Tablespoons Maple Balsamic Vinaigrette or Orange Balsamic Vinaigrette
• 1 cup cooked quinoa (82 grams cooked-weight per jar) OPTIONAL
• 1 cup diced yellow bell pepper
• 2 cups fresh blueberries, washed and dried
• 6 slices cooked and crumbled PC 50% salt-reduced microwave bacon
• 1/4 cup (28 grams) toasted, slivered almonds
• 3 cups arugula/spinach blend (don't use the arugula alone, it's too difficult to pick up with the fork)

Details

Servings 2

Preparation

Step 1

Layer ingredients in order listed.

Nutrition Facts - 2 Servings

Calories 326.6
Total Fat 24.3 g
Saturated Fat 3.6 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 10.2 g
Cholesterol 10.0 mg
Sodium 127.5 mg
Potassium 78.3 mg
Total Carbohydrate 24.4 g
Dietary Fiber 6.1 g
Sugars 14.3 g
Protein 9.3 g

2 Servings - w/optional quinoa

Calories 429.1
Total Fat 22.4 g
Saturated Fat 3.4 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 7.6 g
Cholesterol 10.0 mg
Sodium 132.8 mg
Potassium 79.9 mg
Total Carbohydrate 49.2 g
Dietary Fiber 8.1 g
Sugars 18.1 g
Protein 13.3 g