Warm Grilled Chicken Spinach Salad with Raspberry-Balsamic Dressing
This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients
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
2 strips cooked, crisp bacon, crumbled (optional)
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, egg whites and bacon on top.
Nutrition Facts
Serving Size: 1 chicken breast with salad and vinaigrette
Calories 394
Total Fat 9 g
Saturated Fat 2 g
Protein 44 g
Total Carbohydrate 33 g
Dietary Fiber 3 g
Sodium 324 mg
Percent Calories from Fat 21%
Percent Calories from Protein 45%
Percent Calories from Carbohydrate 34%