Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/4 teaspoon salt1/4 teaspoon pepper1 package (6 ounces) fresh baby spinach1 cup fresh raspberries1 cup halved fresh strawberries2/3 cup crumbled goat cheese3 tablespoons chopped pecans, toasted1/4 cup prepared fat-free raspberry vinaigrette
Preparation
Sprinkle chicken with salt and pepper. On a greased grill rack, grill chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°.
In a large bowl, combine spinach, berries, cheese and pecans. Cut chicken into slices; add to salad. Drizzle with vinaigrette and toss lightly to coat. Serve immediately.
