Cathy Wolz
Warmer spring weather revives appetites for crisp salads and grilled entrees — and this week’s Health-e-Recipe for Spinach Salad with Grilled Chicken fills the bill.
Its marinade — made with three kinds of citrus juice, plus mustard and garlic — keeps some carcinogens, formed during grilling animal protein, at bay. If you keep marinated poultry — or meat or fish — from getting charred by flaring flames and you cut off fat and remove any skin, you can keep your grilled protein healthful. (Grilling vegetables and fruit doesn’t cause the same formation of cancer-causing substances.)
Next, toss the chicken with fresh baby spinach, which contains the phytochemical lutein, a booster of eye health. Perk it up with sweetness from the mandarin orange and crunchy walnuts, a source of heart-healthy omega-3 fats. Top with our citrus-honey mustard dressing and enjoy.
For more great entree salads, visit AICR’s Test Kitchen. Click here to subscribe to weekly Health-e-Recipes from AICR.
