| Ingredients: |
2 tbsp Balsamic Vinegar
1 tbsp Olive oil
1/8 tsp Black pepper, coarsely ground
3 cups Spinach, fresh baby leaves
1/4 cup Mushroom, sliced
1/4 cup Tomato, yellow grape, halved
|
1 small Red pepper, sliced into strips
5 oz chicken breast, boneless, skinless
1 tbsp Cornstarch
1/4 cup Egg substitute
1 tbsp Almonds, finely chopped
|
|
|
| Preparation: |
Whisk vinegar, oil and black pepper in medium bowl. Add spinach and toss. Top with mushrooms, tomatoes and bell pepper. Set aside.
Sprinkle each side of breast with corn starch. Dip breast into egg to coat, then sprinkle with almonds.
Coat small nonstick skillet with cooking spray. Over med. heat, saute chicken 5 min on each side. Slice breast diagonally and place on top of salad. |
|
|