Email to Jean Billingsley      

Recipe Categories: jnewne's HOME PAGEAPPETIZERS BEVERAGES BREAD BREAKFAST DESSERTS DINNER FISHandSEAFOOD LUNCH MEALPLANS MEATS PASTA POULTRY SALADandDRESSING SANDWICHES SAUCES SIDES SMOOTHIES SNACKS SOUPSandSTEWS VEGETABLES VEGETARIAN WRAPS

Chicken and Raspberry Spinach Salad




Source of Recipe


South Beach Diet Phase 2






List of Ingredients



• 1/4 cup raspberry vinegar or white wine vinegar
  
• 5 Tbsp extra-virgin olive oil
  
• 1 tsp honey
  
• 1/2 tsp finely shredded orange peel
  
• 1/8 tsp salt
  
• 1/4 tsp freshly ground black pepper
  
• 4 boneless,skinless chicken breast halves
  
• 8-10 cups torn spinach or torn mixed greens
  
• 1 cup fresh raspberries
  
• 1 papaya,peeled,seeded,and sliced
  






Instructions



1. In a screw-top jar,combine the vinegar,4 Tbsp of the oil,the honey,orange peel,salt and pepper. Cover and shake well. Chill the dressing until serving time.
   
2. In a med. skillet,cook the chicken in the remaining 1 Tbsp of oil over med. heat for 8-10 min. or until the chicken is tender and no longer pink. Turn the chicken often to brown evenly. Remove the chicken from the skillet. Cut into thin,bite-size strips.
   
3. In a large bowl,toss together the warm chicken strips and the spinach or mixed greens. Shake the dressing well. Add the dressing and raspberries to the chicken mixture. Toss lightly to coat well.
   
4. Divide the chicken mixture among 4 salad plates. Arrange the papaya slices on each plate.
   
5. 4 servings