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Spinach and Chicken Stir-fry Salad with Raspberries

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Total Time (minutes)
20
Difficulty
2
Servings
3
Ingredients
7
Total Prep Time: 10 minutes
Calories Per Serving: 360
Nutrients

Nutrition Facts

Serving Size: 286g

Amount per serving
Calories 360 Calories from fat: 140
% Daily Value*
Fat 16 g 25 %
Saturated 4 g 20 %
Trans 0 g
Cholesterol 110 mg 37 %
Sodium 490 mg 20 %
Potassium 690 mg 20 %
Carbohydrate 12 g 4 %
Fiber 5 g 20 %
Sugars 6 g
Protein 40 g
Vitamin A 120 %
Vitamin C 30 %
Calcium 20 %
Iron 20 %
Vitamin E 15 %
Vitamin K 370 %
Thiamin 15 %
Riboflavin 25 %
Niacin 80 %
Vitamin B6 50 %
Folate 25 %
Vitamin B12 10 %
Phosphorus 40 %
Magnesium 25 %
Zinc 15 %
Selenium 50 %
Copper 10 %
Manganese 45 %
Chloride 10 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

A quick stir-fry salad with raspberries.

Ingredients

  • 2 tablespoons vegetable oil 
  • 2 boneless, skinless chicken breasts (3/4 lb.), cut into bite-size strips 
  • 1 cup thinly sliced DOLE® Onion 
  • Salt and pepper to taste 
  • 1 bag (6 oz.) DOLE Baby Spinach or any DOLE Salad blend 
  • 1/4 cup bottled fat-free raspberry vinaigrette dressing 
  • 1 cup DOLE Raspberries 
  • 1/4 cup crumbled blue or feta cheese

Directions

  1. Heat oil in large nonstick skillet or wok; add chicken strips and onion and stir-fry over high heat 3 to 5 minutes or until chicken is no longer pink in center. Season chicken to taste with salt and pepper. Turn off heat.
  2. Add spinach and vinaigrette to skillet; toss well. Divide mixture among plates. Sprinkle each salad with raspberries and feta cheese.
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Spinach and Chicken Stir-fry Salad with Raspberries A quick stir-fry salad with raspberries. Prep Time: Cook time: Serves: 3
Nutrition facts: 360 Calories, 16 grams fat
Ingredients: 2 tablespoons vegetable oil , 2 boneless, skinless chicken breasts (3/4 lb.), cut into bite-size strips , 1 cup thinly sliced DOLE® Onion , Salt and pepper to taste , 1 bag (6 oz.) DOLE Baby Spinach or any DOLE Salad blend , 1/4 cup bottled fat-free raspberry vinaigrette dressing , 1 cup DOLE Raspberries , 1/4 cup crumbled blue or feta cheese, Directions:Heat oil in large nonstick skillet or wok; add chicken strips and onion and stir-fry over high heat 3 to 5 minutes or until chicken is no longer pink in center. Season chicken to taste with salt and pepper. Turn off heat.Add spinach and vinaigrette to skillet; toss well. Divide mixture among plates. Sprinkle each salad with raspberries and feta cheese.