Chicken & Pita Salad

Well, my calories were good today, but I was a little annoyed with myself. I needed to go to Dollarama on my way to work and pick up some craft supplies. I saw those new Oh Henry Cookie Bars and bought one. Thankfully our dinner this evening was quite low in calories and so it all worked out okay.

Breakfast: 166
Protein Shake

Lunch: 400
Protein Meal Replacement Bar
Fig Bar

Dinner: 362
Chicken pita and salad

Snacks: 280
Oh Henry cookie bar

Total: 1,208 Calories

FitBit: 9,682 Steps / 15 Stairs

Exercise: Walking – 3 mph, moderate, 35 Min – earned 135 Calories

I really enjoyed dinner this evening. I always need something quick on a Wednesday evening as I need to be at a youth meeting at 7pm. My husband didn’t enjoy it as much as me, he complained that were too many edamame beans!!


TOTAL TIME: Prep/Total Time: 30 min.

MAKES: 4 servings

1 pita bread (6 inches), chopped
1 cup frozen shelled edamame, thawed
1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
2 teaspoons olive oil
1 package (6 ounces) fresh baby spinach
1 cup shredded carrots
2 medium tomatoes, chopped
1/4 cup crumbled garlic and herb feta cheese

2 tablespoons cider vinegar
2 tablespoons olive oil
2 tablespoons soy sauce
2 teaspoons sesame seeds
1 garlic clove, minced
1 teaspoon honey
1/4 teaspoon ground ginger
Dash pepper

1. Place pita bread on a baking sheet. Bake at 350° for 8-10 minutes or until lightly toasted.

2. Meanwhile, cook edamame according to package directions. In a large skillet over medium heat, cook chicken in oil until chicken juices run clear.

3. In a large bowl, combine the spinach, carrots, tomatoes, cheese, edamame and pita bread. In a small bowl, whisk the dressing ingredients; drizzle over salad and toss to coat. Divide among four serving plates; top with chicken. Serve immediately. Yield: 4 servings

Nutritional Facts
1 serving equals 362 calories, 16 g fat (3 g saturated fat), 68 mg cholesterol, 737 mg sodium, 21 g carbohydrate, 4 g fiber, 33 g protein.


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