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Spinach Noodle Salad

Prep Time 15 minutes
Cook Time 20 minutes
Servings 2 servings
Calories 612kcal

Ingredients

  • 1/2 pound Chicken breast boneless skinless grilled and diced
  • 4 oz Egg noodles
  • 1/4 cup Roasted red peppers chopped
  • 1/2 cup Chickpeas drained and rinsed
  • 1/2 cup Grape tomatoes halved
  • 1/4 cup Kalamata olives halved
  • 2 tsp Feta cheese crumbled fine
  • 2 slices Crusty bread toasted
  • 4 cups Baby spinach

Dressing

  • 1.5 tbsp Extra-virgin olive oil
  • 1/2 tbsp Sherry vinegar
  • 1/4 tsp Dijon mustard
  • 1/2 clove Garlic grated
  • 1/8 tsp Fresh thyme minced
US Customary - Metric

Instructions

  • Whisk all the ingredients for the dressing in a bowl until fully combined. Set aside.
  • Preheat grill or grill pan. Season chicken with salt and pepper. Grill on both sides to get nice deep golden brown markings. Then place in the oven and cook to an internal temperature of 160 degrees. Set aside to cool then dice into bite-sized pieces.
  • Cook the noodles according to package directions. Once cooked, rinse under cool water to cool down, drain well and add to a large bowl. Add the remaining ingredients (except for the bread and feta). Toss with the dressing.
  • Season with salt and pepper to taste. Serve with crusty bread. Top with feta.

Nutrition

Calories: 612kcal | Carbohydrates: 65g | Protein: 41g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 833mg | Potassium: 1160mg | Fiber: 8g | Sugar: 5g | Vitamin A: 6201IU | Vitamin C: 32mg | Calcium: 158mg | Iron: 5mg