Sauteed chicken spinach salad with raspberry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | cups | Torn, fresh spinach |
| 4 | Chicken breast halves (boneless, skinless) (1 1/4 lbs.) sauteed | |
| 1 | tablespoon | Mirin (sweet rice cooking wine) |
| 1 | tablespoon | Reduced sodium soy sauce |
| 1 | can | Sliced water chestnuts (8 oz.), drained |
| ½ | cup | Fresh raspberries OR frozen unsweetened (thawed) |
| 8 | ounces | Silken/soft tofu |
| 3 | tablespoons | White wine vinegar |
| 3 | tablespoons | Sugar |
Directions
INGREDIENTS
RASPBERRY SAUCE
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: (½ 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