Raspberry Chicken Salad
Elegant salad for a light luncheon.

Servings: 4

• 4 medium boneless skinless chicken breast halves
• 1 cup fat-free red wine vinegar salad dressing
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 8 cups spinach leaves, torn
• 8 ounces mushrooms, 3 cups sliced
• 1 cup fresh raspberries

Flatten each chicken breast half between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with flat side of a meat mallet or rolling pin until slightly flattened. Place chicken breast halves in a large ziplock storage bag. Add ¼ cup of the salad dressing to bag and seal. Turn bag to coat chicken. Let stand at room temperature for 5 minutes to marinate.

Remove chicken from bag and discard marinade. Heat a large nonstick skillet that has been sprayed with cooking oil spray over medium low heat until hot. Add chicken, sprinkle with salt and pepper. Cook for 8 to 12 minutes or until chicken is tender and juices run clear. Turn once during cooking.

Meanwhile, in a large bowl, toss spinach with ½ cup of the remaining dressing. Divide evenly onto serving plates. Top with sliced mushrooms. Cut each chicken breast into 1/2
Inch slices and place over mushrooms. Drizzle each salad with 1 tablespoon of remaining dressing and garnish with raspberries.

Per Serving:196 Calories
2g Fat (9.6% calories from fat)
30g Protein
12g Carbohydrate
4g Dietary Fiber
68mg Cholesterol
1020mg Sodium
Exchanges: 0 Grain (Starch); 4 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.

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