Sauteed chicken spinach salad with raspberry

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Recipe by: oscarina

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------INGREDIENTS-----------------------------
8 c Torn, fresh spinach
4 Chicken breast halves
-(boneless, skinless)
-(1 1/4 lbs.) sauteed
1 tb Mirin
-(sweet rice cooking wine)
1 tb Reduced sodium soy sauce
1 cn Sliced water chestnuts
-(8 oz.), drained

----------------------RASPBERRY SAUCE---------------------------
1/2 c Fresh raspberries
-OR frozen unsweetened
- (thawed)
8 oz Silken/soft tofu
3 tb White wine vinegar
3 tb Sugar

Blend all sauce ingredients in blender or food processor until well
blended. Saute chicken in the mirin and reduced sodium soy sauce until
cooked through. Remove from heat and slice. Arrange spinach on
individual serving plates. Top with chicken; evenly distribute water
chestnuts over each serving. Serve with raspberry tofu sauce.

Preparation time: 10 minutes Cooking time: 6 minutes Makes 4 servings

Nutritional Analysis: (1/2 chicken breast, 2 cups spinach, 6
tablespoons sauce) Carbohydrates 47g Cholesterol 119mg
Sodium 626mg

Reprinted with permission from the Indiana Soybean Development
Council. Meal-Master format by Karen Mintzias