Sauteed Chicken Spinach Salad With Raspberry

---------- Recipe via Meal-Master (tm) v8.02

Title: SAUTEED CHICKEN SPINACH SALAD WITH RASPBERRY
Categories: Salads, Poultry
Yield: 4 servings

------------------------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

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