Eggs on the MenuEggs on the Menu

Lawndale News

By Kim Kirchherr, MS, RD, CDE SUPERVALU Dietitian

Eggs are a fantastic choice for an easy, economical source of protein that work well as the base for a meal or as an accent to a salad, even on a sandwich! We know that as part of a balanced diet, egg whites provide protein, but surprisingly to some, the yolk does provide some nutrition, too, including choline (important for cells) and vitamin D (important for bones and immune system). It is important to look at how many eggs we eat in relation to other cholesterol containing foods, but it is good to know that you can eat them as part of a balanced diet. If you have hard boiled eggs left from Easter, here’s a tasty salad that is a good example of how an egg can enhance a dish in a smart and delicious way.

Grilled Chicken Spinach Salad

Lawndale News Chicago's Bilingual Newspaper - FoodsPreparation:
Prep Time: 20 minutes + marinating
Cook Time: 15 minutes
Amount: 8 servings

1 pound wild harvest™ natural boneless, skinless chicken breasts
3/4 cup wild harvest™ organic roasted garlic balsamic vinaigrette, divided
1/2 loaf wild harvest™ organic ciabatta bread, cut in half horizontally
– wild harvest™ organic extra virgin olive oil
1-2 cloves garlic, peeled
2 (5 ounce) containers wild harvest™ organic fresh spinach leaves
9 slices center cut bacon, cooked and crumbled
6 ounces crumbled reduced fat blue cheese
2 large tomatoes, seeded, chopped
2 large ripe avocados, pits removed, peeled and chopped
3 hard boiled eggs, chopped

1. Combine chicken breasts and 1/2 cup vinaigrette in a 1-gallon recloseable food storage bag; seal. Toss to coat; marinate, refrigerated, 30 minutes or up to overnight.

2. Prepare grill to medium heat. Remove chicken from marinade; discard marinade. Place chicken on grill; grill 10-12 minutes or until internal temperature reaches 170°F, turning once. Remove from grill and let stand 5 minutes; cut into bite size pieces.

3. Meanwhile, brush bread with olive oil. Place on grill; grill until golden brown (about 3-5 minutes). Remove from grill. Pierce garlic clove with a fork; using fork, rub both sides of bread with garlic clove. Cut into cubes; set aside.

4. In large bowl, combine spinach, bacon, blue cheese and remaining 1/4 cup vinaigrette. Add in chicken, bread, tomatoes, avocado and eggs; gently toss. Divide among 8 large salad plates or bowls. Serve immediately.

Watch for up to date information every week. If there is a specific health or nutrition related issue you would like more information on, please e-mail us at or write to:

Lawndale News
5416 W. 25th St
Cicero, IL60804

ATTN. Fresh Take on Health and Nutrition Column from Jewel-Osco
Until next time!

Comments are closed.