CHICKEN:

5 ounces boneless, skinless chicken breast

1 T. cornstarch

1 egg beaten with 1 T. water

1 T. finely chopped almonds

SALAD:

2 T. balsamic vinegar

1 T. olive oil

1/8 tsp. ground black pepper

3 C. baby spinach leaves

1/4 C. sliced mushrooms

1/4 C. yellow or red grape tomatoes, halved

1 small red bell pepper, sliced into strips

 

To prepare the chicken: Sprinkle each side of the chicken with the cornstarch. Dip into the egg mixture to coat, allowing excess to drip off. Sprinkle both sides with the almonds. Coat a small nonstick skillet with vegetable oil spray and heat over medium heat. Cook the chicken for 5 minutes on each side, or until no longer pink and the juices run clear. Remove from the pan and set aside. To prepare the salad: In a medium bowl, whisk the vinegar, oil, and black pepper. Add the spinach, mushrooms, tomatoes, and bell pepper. Toss to coat. Transfer to a serving plate. Slice the reserved chicken diagonally and place on top.

 

Yield: 1 serving

Calories: 489

Fat: 23g

Fiber: 7g