Sauteed Chicken Spinach Salad With Raspberry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Indian | Poultry, Salads | 4 | Servings |
INGREDIENTS
| 8 | c | Torn, fresh spinach |
| 4 | Chicken breast halves | |
| boneless skinless | ||
| 1 1/4 lbs. sauteed | ||
| 1 | T | Mirin |
| sweet rice cooking wine | ||
| 1 | T | Reduced sodium soy sauce |
| 1 | Sliced water chestnuts | |
| 8 oz. drained | ||
| 1/2 | c | Fresh raspberries |
| OR frozen unsweetened | ||
| thawed | ||
| 8 | oz | Silken/soft tofu |
| 3 | T | White wine vinegar |
| 3 | T | Sugar |
INSTRUCTIONS
Blend all sauce ingredients in blender or food processor until well blended. Saute chicken in the mirin and reduced sodium soy sauce until cooked through. Remove from heat and slice. Arrange spinach on individual serving plates. Top with chicken; evenly distribute water chestnuts over each serving. Serve with raspberry tofu sauce. Preparation time: 10 minutes Cooking time: 6 minutes Makes 4 servings Nutritional Analysis: (1/2 chicken breast, 2 cups spinach, 6 tablespoons sauce) Carbohydrates 47g Cholesterol : 119mg Sodium 626mg Reprinted with permission from the Indiana Soybean Development Council. Meal-Master format by Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soyfoods.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 225
Calories From Fat: 49
Total Fat: 5.5g
Cholesterol: 73.1mg
Sodium: 68mg
Potassium: 304.1mg
Carbohydrates: 15.8g
Fiber: 1.8g
Sugar: 10.5g
Protein: 27.2g