Cooking Corner: Market Salad

On Wednesday, Stacey Jones from OSU Extension joined News On 6 at Noon and shared how to make a Market Salad that might look pretty familiar to fans of a certain chicken-centric fast food restaurant.

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INGREDIENTS

·2 chicken breasts                                                       

·1 tablespoon extra virgin olive oil

·1/4 teaspoon kosher salt

·1/8 teaspoon coarse ground black pepper

·1/8 teaspoon cayenne pepper

·1/4 teaspoon paprika

1. 16 cups spring mix salad chopped

·1 cup blueberries

·1 cup strawberries cut in half

·1 granny smith apple chopped

·1/2 cup blue cheese crumbled

·1 cup roasted walnuts

·1 cup granola

INSTRUCTIONS

1. Combine the chicken, olive oil, kosher salt, black pepper, cayenne and paprika.
2. Heat a large skillet on medium heat and cook the chicken for 5-8 minutes on each side until cooked through.
3. Let chicken cool while assembling salad.
4. Layer the romaine, iceberg, cabbage, carrots, blueberries, strawberries, apple, blue cheese, roasted walnuts and granola.
5. Slice the chicken as thinly as you possibly can (refrigerated cooked chicken is easiest) and top on salad with any salad dressing.

Serves: 4

Nutritional analysis per serving:

Calories: 311kcal | Carbohydrates: 22g | Protein: 30g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 547mg | Potassium: 977mg | Fiber: 5g | Sugar: 13g | Vitamin A: 13825IU | Vitamin C: 46.4mg | Calcium: 154mg | Iron: 2mg