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Sauteed Chicken Spinach Salad With Raspberry

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SAUTEED CHICKEN SPINACH SALAD WITH RASPBERRY
 Categories: Salads, Poultry
      Yield: 4 Servings
 
MMMMM------------------------INGREDIENTS-----------------------------
      8 c  Torn, fresh spinach
      4    Chicken breast halves
           -(boneless, skinless)
           -(1 1/4 lbs.) sauteed
      1 tb Mirin
           -(sweet rice cooking wine)
      1 tb Reduced sodium soy sauce
      1 cn Sliced water chestnuts
           -(8 oz.), drained

MMMMM----------------------RASPBERRY SAUCE---------------------------
    1/2 c  Fresh raspberries
           -OR frozen unsweetened
           - (thawed)
      8 oz Silken/soft tofu
      3 tb White wine vinegar
      3 tb Sugar
 
  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
 
MMMMM

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