Ingredients
2 boneless skinless chicken breast halves (4 ounces each)1/8 teaspoon salt1/8 teaspoon pepper3 cups fresh baby spinach1/2 cup fresh raspberries1/2 cup halved fresh strawberries1/3 cup crumbled goat cheese4-1/2 teaspoons chopped pecans, toasted2 tablespoons prepared fat-free raspberry vinaigrette
Preparation
Sprinkle chicken with salt and pepper. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear.
In a large bowl, combine the spinach, raspberries, strawberries, cheese and pecans. Divide among two serving plates. Slice chicken and arrange over spinach mixture; drizzle with vinaigrette.
