- 1 pound boneless skinless chicken breast
- 8 cups packed spinach with baby kale greens
- 3/4 cup light raspberry salad dressing such as Newman's Own
- 2 to 3 teaspoons grated ginger root
Heat a grill or grill pan over medium-high heat. Coat the chicken with cooking spray and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper, if desired. Cook 6 minutes on each side or until no longer pink in center. Let cool and thinly slice.
Place equal amounts of the greens and chicken on four dinner plates. Whisk together the salad dressing and ginger until well-blended. Spoon equal amounts over all.
Choices/Exchanges: Fruit 0.5, Nonstarchy Vegetable 1, Lean Protein 3, Fat 1.5
Nutrition facts per serving (2 cups)
Saturated fat: 1.3g