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Ingredients
- 4 x boneless skinless chicken breast halves
- 6 ounce raspberry vinaigrette
- 3 c. cooked white rice
- 1 1/2 Tbsp. pesto sauce
- 4 c. prepared California salad mix
- 3/4 c. raspberry salad dressing divided
- 2 x Italian plum tomatoes sliced
- 12 x raspberries divided
- 16 sprg fresh cilantro
- 30 med fresh basil leaves
- 1/2 lb frzn minced spinach thawed, and liquid removed well
- 1 Tbsp. garlic pwdr
- 1/4 c. extra virgin olive oil
- 3 Tbsp. chicken base
Directions
- Pesto Sauce: Combine all ingredients in food processor and process 1 minute. Chill till ready to use. Use 1 1/2 Tbsp. with each 3-c. serving of rice. Chill remaining pesto and use in other rice or possibly pasta dishes. (Makes 12 ounces)
- Marinate chicken breasts in raspberry vinaigrette dressing, refrigerating at least 4 hrs.
- When ready to prepare chicken, drain and throw away marinade. Grill chicken breasts 3 to 4 min on each side, or possibly till chicken is cooked through.
- Stir pesto sauce into rice. Place each chicken breast on serving plate along with 3/4 c. pesto rice and 1 c. of the salad which has been mixed with 2 Tbsp. raspberry dressing. Top each serving of salad with 3 tomato slices. Pour 1 Tbsp. raspberry dressing over each serving of chicken and garnish chicken with 3 raspberries.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 471g | |
| Recipe makes 4 servings | |
| Calories 761 | |
| Calories from Fat 326 | 43% |
| Total Fat 36.52g | 46% |
| Saturated Fat 5.81g | 23% |
| Trans Fat 0.01g | |
| Cholesterol 54mg | 18% |
| Sodium 942mg | 39% |
| Potassium 885mg | 25% |
| Total Carbs 57.82g | 15% |
| Dietary Fiber 2.5g | 8% |
| Sugars 1.8g | 1% |
| Protein 49.23g | 79% |
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