Warm Grilled Chicken Spinach Salad with Raspberry-Balsamic Vinaigrette

This recipe serves:  1 2 4

1/2 tablespoon olive oil
2 tablespoons red raspberry jam
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
1 grilled chicken breast, boneless, skinless, about 4 to 6 ounces
2 cups baby spinach leaves
1/4 red pepper, cut into thin strips
1/4 cup sliced mushrooms
1 tablespoon red onion, thinly sliced
1/2 hard boiled egg white, chopped
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. Place the chicken and spinach on a large serving plate. Arrange the mushrooms, onions and egg whites on top.

Serving Size: 1 chicken breast with salad and vinaigrette

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