It is time to put a tablecloth on the picnic table and serve up a scrumptious salad. Best enjoyed outdoors with seasonal foods and fresh bread, wine, beer or lemonade – and topped-up with roasted chicken breast – it makes for a light and nutritious meal.
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
Sprinkle chicken with salt and pepper. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°. 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. To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Ith do shàth!
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