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Warm Grilled Chicken Spinach Salad with Raspberry-Balsamic Vinaigrette
2 tablespoons red raspberry jam
1 teaspoon Dijon mustard
1 teaspoon balsamic vinegar
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
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
Number of Servings: 1
- 33 g
- 9 g
- 3 g
- 44 g
- Saturated Fat
- 2 g
- 324 mg