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Chicken Spinach Salad w/Raspberry Sauce




Source of Recipe


internet


List of Ingredients




4 Chicken breast halves -(boneless, skinless) -(1 1/4 lbs.) sauteed
1 tb Rice Wine
1 tb Soy sauce
8 c Torn, fresh spinach
1 cn Sliced water chestnuts -(8 oz.), drained
Raspberry Sauce:
1/2 c Fresh raspberries
8 oz Silken Tofu
3 tb White wine vinegar
3 tb Sugar


Recipe



Saute chicken in the rice wine and 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.

Makes 4 servings.

For Raspberry Sauce:
Combine the raspberries, tofu, vinegar, and sugar in blender or food processor until well blended.