Sauteed chicken spinach salad with raspberry sauce

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 File

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