BROWSE THE COLGIN COOKBOOK

CHICKEN AND SPINACH SALAD

A good recipe for waist watchers, serve with crusty
bread and ice tea.

Time to Prepare: 1 Hour
Number of Servings: 4
Calories Per Serving: 240

NUTRITIONAL INFORMATION:
Fat Grams: 11
Sodium Milligrams: 280
Cholesterol Milligrams: 80

INGREDIENTS:
4 boned, skinned chicken breast
½lb. fresh spinach
1 cup fresh raspberries
2 tablespoon crumbled blue cheese
4 tablespoon raspberry vinegar

Vinaigrette Dressing:
¼ cup raspberry vinegar
1 ½ teaspoon water
1 tablespoon oil
salt and pepper to taste
¼ teaspoon COLGIN NATURAL PECAN LIQUID SMOKE

INSTRUCTIONS:
Combine vinegar dressing ingredients together, chill for 1 hour. Wash and dry chicken, grill chicken until done. While chicken is cooking, wash and towel dry spinach. Arrange spinach on 4 plates, top with chicken breast and evenly arrange raspberry around chicken. Drizzle dressing on chicken and raspberries,top with cheese. Wash all fruit and vegetables.

Utensils:
grill
plastic container