1 1/2 tablespoons
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
Number of Servings: 4
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin
Vitamin B3 - Niacin