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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Bright berries and creamy goat cheese make this one a winner! Wendy Ball â Battle Creek, Michigan Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 package (6 ounces) fresh baby spinach |
1 cup fresh raspberries |
1 cup halved fresh strawberries |
2/3 cup crumbled goat cheese |
3 tablespoons chopped pecans, toasted |
1/4 cup prepared fat-free raspberry vinaigrette |
Directions:
1. Sprinkle chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°.
2. In a large bowl, combine spinach, berries, cheese and pecans. Cut chicken into slices; add to salad. Drizzle with vinaigrette and toss lightly to coat. Serve immediately. Yield: 4 servings.
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