4 medium skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds)
1/4 tsp. black pepper
1/8 tsp. salt
1 cup reduced-sodium chicken broth
Warm Citrus Dressing
6 cups torn fresh spinach and/or watercress
2 cups halved strawberries
1/4 cup chopped pecans, toasted
Directions:
1. Sprinkle the chicken breast halves with pepper and salt. Pour chicken broth into a large skillet. Bring broth to boiling. Add chicken; reduce heat. Cover and simmer chicken for 12 to 14 minutes or until chicken is tender and no longer pink, turning chicken once halfway through cooking time. Remove chicken from broth with a slotted spoon; discard broth. Meanwhile, prepare the Warm Citrus Dressing.
2. Thinly slice cooked chicken breast. In a large bowl, toss together the spinach, strawberries, and chicken.
3. To serve, drizzle warm dressing over salad. Sprinkle with nuts. Serve immediately.
4. Warm Citrus Dressing: In a blender container or food processor bowl combine 1/2 cup strawberries, 1/3 cup orange juice, 2 tablespoons canola oil, 2 teaspoons finely shredded lemon peel, 1 tablespoon lemon juice, 1 teaspoon sugar, 1/2 teaspoon chili powder (optional), 1/4 teaspoon freshly ground black pepper, and 1/8 teaspoon salt. Cover; blend or process until smooth. Transfer to a small saucepan. Bring just to boiling. Simmer, uncovered, 5 minutes, stirring occasionally. Keep warm until needed. Makes 3/4 cup dressing.
Nutritional Information:
Per serving: Calories 320, Total Fat 14 g, Saturated Fat 1 g, Monounsaturated Fat 8 g, Polyunsaturated Fat 4 g, Cholesterol 83 mg, Sodium 394 mg, Carbohydrate 13 g, Total Sugar 8 g, Fiber 4 g, Protein 36 g. Daily Values: Vitamin A 0%, Vitamin C 135%, Calcium 8%, Iron 16%. Percent Daily Values are based on a 2,000 calorie diet
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