Next Generation Life Fitness

Warm Grilled Chicken Spinach Salad with Raspberry-Balsamic Vinaigrette

Preptime: 15 min.
Cooktime: 15 min.

Calories: 394
Carbs: 33g
Fat: 9g
Fiber: 3g
Protein: 44g
Satfat: 2g
Sodium: 324mg

Ingredients:

For the dressing:
2 tablespoons olive oil
1/2 cup red raspberry jam
1 tablespoon Dijon mustard
1 1/2 tablespoons balsamic vinegar

For the salad:
4 grilled boneless, skinless chicken breasts, about 4 to 6 ounces each
8 cups baby spinach leaves
1 red pepper, cut into thin strips
1 cup sliced mushrooms
1/4 red onion, thinly sliced
2 hard boiled egg whites, chopped
2 strips cooked, crisp bacon, crumbled (optional)

Directions:
1. To make the dressing, heat the olive oil in a small saucepan. Add the jam, mustard and vinegar and heat thoroughly.

2. In a large salad bowl, toss the chicken, spinach and red pepper with the warm dressing.

3. Divide the chicken and spinach among 4 large serving plates. Arrange the mushrooms, onions, egg whites and bacon on top.