Sauteed Chicken Spinach Salad With Raspberry Recipe - Cooking Index
Sauteed Chicken Spinach Salad With Raspberry Recipe - Cooking Index
| 8 cups | 1896ml | Fresh spinach - torn |
| 4 | Halves chicken breast, boneless, | |
| Skinless | ||
| 1 tablespoon | 15ml | Mirin - (sweet rice cooking |
| 1 tablespoon | 15ml | Reduced sodium soy sauce |
| 1 | Sliced water chestnuts - drained | |
| Raspberry Sauce | ||
| 1/2 cup | 118ml | Fresh raspberries - or frozen unsweetened, thawed |
| 8 oz | 227g | Silken/soft tofu |
| 3 tablespoons | 45ml | White wine vinegar |
| 3 tablespoons | 45ml | 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.
Source:
the Indiana Soybean Development Council
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