Raspberry Chicken Salad
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
Per Serving:196 Calories
Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2010