---------- 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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