Recipe - Sauteed Chicken Spinach Salad With Raspberry Sauce

INGREDIENTS
8 cup Torn, fresh spinach
4 Chicken breast halves
(boneless, skinless)
(1 One fourth lbs.) sauteed
1 tablespoon Mirin
(sweet rice cooking wine)
1 tablespoon Reduced sodium soy sauce
1 cn Sliced water chestnuts
(8 oz.), drained

RASPBERRY SAUCE
One half cup Fresh raspberries
OR frozen unsweetened
(thawed)
8 ounce Silken/soft tofu
3 tablespoon White wine vinegar
3 tablespoon 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:
(One half chicken breast, 2 cups spinach, 6 tablespoons sauce)
Carbohydrates 47g
Cholesterol 119mg
Sodium 626mg

Reprinted with permission from the Indiana Soybean Development Council.
MealMaster format by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soyfoods.zip