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TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 cups fresh baby spinach
  • 1/2 cup fresh raspberries
  • 1/2 cup halved fresh strawberries
  • 1/3 cup crumbled goat cheese
  • 4-1/2 teaspoons chopped pecans, toasted
  • 2 tablespoons prepared fat-free raspberry vinaigrette

Nutritional Facts

1 each: 269 calories, 12g fat (4g saturated fat), 86mg cholesterol, 393mg sodium, 15g carbohydrate (7g sugars, 5g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat, 1/2 fruit.

Directions

  1. Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear.
  2. In a large bowl, combine the spinach, raspberries, strawberries, cheese and pecans. Divide among two serving plates. Slice chicken and arrange over spinach mixture; drizzle with vinaigrette. Yield: 2 servings.
Originally published as Berry Chicken Salad for Two in Healthy Cooking

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


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apilrain User ID: 7255352 121065
Reviewed May. 27, 2013

"I loved this! I made it for my best friend and I for a girls lunch- it turned out great. The only things I did differently was use already grilled chicken and feta instead of goat. It was a perfect summer salad :)"

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