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Sauteed chicken spinach salad with raspberry sauce
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| Artist: |
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| Categories: |
Asian, Chicken, Chinese, Ethnic, Fruits, Poultry, Salads, Spinach, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | INGREDIENTS | | 8
| cup | Torn, fresh spinach | | 4
| | Chicken breast halves | | | -(boneless, skinless) | | | -(1 ?lbs.) sauteed | | 1
| tbsp | Mirin | | | -(sweet rice cooking wine) | | 1
| tbsp | Reduced sodium soy sauce | | 1
| can | Sliced water chestnuts | | | -(8 oz.), drained | | | RASPBERRY SAUCE: | | 1/2
| cup | Fresh raspberries | | | -OR frozen unsweetened | | | - (thawed) | | 8
| oz | Silken/soft tofu | | 3
| tbsp | White wine vinegar | | 3
| tbsp | Sugar |
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Procedures:
| 1 | Blend all sauce ingredients in blender or food processor until well blended. | | 2 | Saute chicken in the mirin and reduced sodium soy sauce until cooked through. | | 3 | Remove from heat and slice. | | 4 | Arrange spinach on individual serving plates. | | 5 | Top with chicken; evenly distribute water chestnuts over each serving. | | 6 | Serve with raspberry tofu sauce. | | 7 | Preparation time: 10 minutes cooking time: 6 minutes makes 4 servings nutritional analysis: (?chicken breast, 2 cups spinach, 6 tablespoons sauce) carbohydrates 47g cholesterol 119mg sodium 626mg |
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