Serves: 4
Total Calories: 153

4 chicken breasts skinned and boned
2 tablespoons soy sauce
2 tablespoons water
1/4 cup water
2 tablespoons red wine vinegar
1 tablespoon sugar
1 tablespoon vegetable oil
1 teaspoon curry powder
3/4 teaspoon Dijon style mustard
1/8 teaspoon salt
1/4 cup green onion thinly sliced
4 cups spinach torn leaves
1 apple medium Red or Golden Delicious, diced
2 tablespoons raisins

Slice chicken into thin strips (if it is well chilled, it will slice more easily). In a 10-inch non-stick skillet, stir meat with soy sauce and water. Over medium heat, bring to a boil. Cover and simmer for 2 minutes uncover. Cook and stir 3 minutes longer or until chicken is done. Transfer chicken and liquid to a medium bowl cool.

Meanwhile, place water, vinegar, sugar, oil, curry powder, mustard and salt in a blender container. Cover and blend until smooth. Pour over chicken. Add green onions and stir to coat meat. Cover and chill for 1 hour.

Just before serving, place spinach in four individual salad bowls. Add apple and chicken with dressing. Sprinkle with raisins. Garnish with fluted mushrooms if desired.

Nutritional Facts:

Serves: 4
Total Calories: 153
Calories from Fat: 44

More Recipes from the Slender Feast Cookbook:
Bacon And Onion Dressing
Cucumber-Yogurt Salad
Fiesta Chef's Salad
International Chicken Salad
Light Potato Salad
Main Dish Taboili
Mediterranean Dressing
Pasta-Crab Salad
Romano Dinner Salad
Shrimp Remoulade Salad