Recipe Summary

Prep time: 15 mins
Cook time: 15 mins
Yield: 4 servings

Ratings & Reviews

User rating: rating
Rated by 9 visitors

This recipe is...

rich in veggies
rich in veggies
lower in carbs
lower in carbs

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Warm Grilled Chicken Spinach Salad with Raspberry-Balsamic Vinaigrette
This recipe serves:   

For the dressing:
2 tablespoons olive oil
1/2 cup red raspberry jam
1 tablespoon Dijon mustard
1 1/2 tablespoons balsamic vinegar

For the salad:
4 grilled boneless, skinless chicken breasts, about 4 to 6 ounces each
8 cups baby spinach leaves
1 red pepper, cut into thin strips
1 cup sliced mushrooms
1/4 red onion, thinly sliced
2 hard boiled egg whites, chopped

Cooking Instructions
1. To make the dressing, heat the olive oil in a small saucepan. Add the jam, mustard and vinegar and heat thoroughly.

2. In a large salad bowl, toss the chicken, spinach and red pepper with the warm dressing.

3. Divide the chicken and spinach among 4 large serving plates. Arrange the mushrooms, onions and egg whites on top.

Serving Size: 1 chicken breast with salad and vinaigrette

Nutritional Information
Number of Servings: 4
Per Serving
Calories 394 Carbohydrate 33 g
Fat 9 g Fiber 3 g
Protein 44 g Saturated Fat 2 g
Sodium 324 mg    


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