---------- Recipe via Meal-Master (tm) v8.02

     Title: SAUTEED CHICKEN SPINACH SALAD WITH RASPBERRY
Categories: Salads, Poultry
     Yield: 4 servings

------------------------INGREDIENTS------------------------
     8 c  Torn, fresh spinach
     4    Chicken breast halves
          -(boneless, skinless)
          -(1 1/4 lbs.) sauteed
     1 tb Mirin
          -(sweet rice cooking wine)
     1 tb Reduced sodium soy sauce
     1 cn Sliced water chestnuts
          -(8 oz.), drained

----------------------RASPBERRY SAUCE----------------------
   1/2 c  Fresh raspberries
          -OR frozen unsweetened
          - (thawed)
     8 oz Silken/soft tofu
     3 tb White wine vinegar
     3 tb 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.

 Preparation time:  10 minutes
 Cooking time:  6 minutes
 Makes 4 servings

 Nutritional Analysis:
 (1/2 chicken breast, 2 cups spinach, 6 tablespoons
 sauce) Carbohydrates           47g
 Cholesterol             119mg
 Sodium                  626mg

 Reprinted with permission from the Indiana Soybean
 Development Council. Meal-Master format by Karen
 Mintzias

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