Grilled Chicken and Spinach Salad

PregnancyAmericanEasyServes 230 min

Sliced fully cooked chicken breast over fresh spinach, tomatoes, and cucumbers with a pasteurized dressing.

As maternal blood volume climbs steeply during pregnancy, iron needs ramp up significantly. The iron from the fresh spinach and the lean protein from the fully cooked chicken work together to support this expanding blood supply and the baby's rapid tissue growth. By adding vitamin C-rich cherry tomatoes and orange segments, we ensure the mother's body can absorb and utilize the plant-based iron efficiently, preventing fatigue and keeping energy levels steady.

View Nutrition Facts

One serving≈580 kcal · 46 g protein

Calories580 kcal

Protein46 g

Carbs24 g · 12.5g sugar

Fat35 g · 4.7g sat

Fiber6.7 g

Sodium920 mg

Folate239 mcg DFE

Iron4.4 mg

Calcium197 mg

Choline161 mg

Iodine69 mcg

Vitamin D8.4 IU

Vitamin B120.5 mcg

DHA + EPA24 mg

Zinc2.9 mg

from its ingredients

Ingredients

12 oz chicken breast, pounded to even thickness
6 cups spinach, washed
1 cup cherry tomatoes, halved
1 whole cucumber, sliced
1 whole orange, peeled and segmented
¼ cup walnuts, chopped
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tbsp dijon mustard
1 tbsp cooking oil
½ tsp salt
¼ tsp black pepper

Method

1Season the chicken breasts evenly with the salt and black pepper.
2Heat the cooking oil in a skillet over medium-high heat. Cook the chicken for 6-7 minutes per side until fully cooked through (no longer pink inside). Remove from heat, let rest for 5 minutes, then slice.
3In a small bowl, whisk together the olive oil, balsamic vinegar, and dijon mustard to create the dressing.
4In a large serving bowl, combine the spinach, halved cherry tomatoes, sliced cucumber, orange segments, and chopped walnuts.
5Top the salad with the warm, sliced chicken and drizzle with the pasteurized balsamic-dijon dressing. Toss gently before serving.

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