I really liked this dish because it was refreshing with nice textures and flavors. It took about 40 minutes to prepare and cook and worked well as a leftover. Took it to Jones beach one evening and ate it with soy crisps before a concert. A very nutritions combo of flavors The spinach, corn and avocado all deliver on either lutein or zeaxanthin, or both. Other antioxidants present include vitamin E (almonds), selenium (chicken) and catechins (grapes).
1/4 cup olive oil (or flax oil is even better)
3 Tbs white wine vinegar
1 Tbs Dijon mustard
Course sea salt and ground pepper
1 pound organic chicken cutlets
1 tsp ground coriander
8 cups fresh organic spinach leaves (or more)
1 cup seedless organic red grapes, halved
1/2 medium shallot, thinly sliced
1/4 cup sliveed almonds, toasted
2 ears corn, shucked and removed from cob
1 avocado, halved and thinly sliced
In a small bowl, whick together 3 tablespoons oil, vinegar, Dijon and season with salt and pepper. Set aside
In a large nonstick skillet, heat remaining tablespoon oil (use olive oil, not flax) over medium heat. Sprinkle chicken with coriander and season with salt and pepper. Cook until opaque throughout, about 4-5 minutes total. This may need to be done in batches. Transfer to a cutting board and let rest for 5 minutes; Slice thinly crosswise.
Add chicken, spinach, grapes, shallot, and corn to bowl and toss with the dressing. Top with avocado and toasted almonds.
Per serving: 437 calories; 4g saturated fat; 2.2 grams unsaturated fat; 63mg cholesterol; 26g carb; 222mb sodium; 29 g protein; 8g fiber.
Taken from body and soul magazine.