Name: Spinach-Chicken Salad with Tangy Orange Dressing
Ingredients: 2 tb Fresh lemon juice; 4 ts Olive oil; 4 ts Prepared mustard; yellow; 1 tb Chopped fresh rosemary; leaves only, or 1/2 teaspoon dried; 2 Garlic cloves; minced; 1/4 ts Salt; 1/4 ts Freshly ground black pepper; 10 oz Skinless boneless chicken breast; one whole, butterflied and pounded thin; 2 tb Orange juice; 1 tb Red wine vinegar; Granulated sugar substitute to equal 1-tablespoon sugar; 1 ts Balsamic vinegar; 8 c Spinach leaves: packed; well rinsed & dried and torn into bite-size pieces; 2 c Sliced mushrooms; 1 md Red onion; thinly sliced

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami	Chicken, Salads, Weight watc	4	servings

INGREDIENTS

2	tb	Fresh lemon juice
4	ts	Olive oil
4	ts	Prepared mustard; yellow
1	tb	Chopped fresh rosemary; leaves only, or 1/2 teaspoon dried
2		Garlic cloves; minced
1/4	ts	Salt
1/4	ts	Freshly ground black pepper
10	oz	Skinless boneless chicken breast; one whole, butterflied and pounded thin
2	tb	Orange juice
1	tb	Red wine vinegar
		Granulated sugar substitute to equal 1-tablespoon sugar
1	ts	Balsamic vinegar
8	c	Spinach leaves: packed; well rinsed & dried and torn into bite-size pieces
2	c	Sliced mushrooms
1	md	Red onion; thinly sliced

INSTRUCTIONS

1. Preheat broiler. Spray broiler pan with nonstick cooking spray. In
shallow bowl, with wire whisk, combine lemon juice, 1 teaspoon of the oil,
the mustard, rosemary, garlic, 1/8 teaspoon of the salt and 1/8 teaspoon of
the pepper. Add chicken; turn to coat.
2. Transfer chicken to prepared broiler pan, reserving remaining lemon
juice mixture; broil 4" from heat 3-4 minutes, until golden brown. Turn
chicken; top with reserved lemon juice mixture. Broil 3-4 minutes longer,
until golden brown and cooked through.
3. Meanwhile, to prepare dressing, in small bowl, combine the remaining 1
tablespoon oil, the orange juice, wine vinegar, sugar substitute, balsamic
vinegar, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.
4. Divide spinach, mushrooms and onion evenly among 4 plates, arranging
vegetables in a circle.
5. Cut chicken into 1/4" slices; place one-fourth of the chicken slices in
center of each salad. Drizzle each salad with one-fourth of the dressing.
Makes 4 servings . EACH SERVING (4 CUPS) PROVIDES: 1 Fat, 5 1/4 Vegetables,
2 Proteins, 5 Optional Calories. PER SERVING: 182 Calories, 6 g Total Fat,
1 g Saturated Fat, 41 mg Cholesterol, 361 mg Sodium, 11 g Total
Carbohydrate, 4 g Dietary Fiber, 22 g Protein, 166 mg Calcium
Recipe from Weight Watchers Quick Meals ~ Weight Watchers Staff (1998). MC
and email from Pat Hanneman <kitpath@earthlink.net> 01/99
Recipe by: Weight Watchers Quick Meals
Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Jan 10,
1999, converted by MM_Buster v2.0l.

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