10 cups baby spinach
1/2 cup sliced almonds
Vegetable oil cooking spray
2 skinless boneless chicken breasts (about 10 ounces)
1/4 teaspoon each salt and freshly ground black pepper
1/2 cup fat free raspberry salad dressing
2 cups sliced firm strawberries

Preparation Instructions:

1. Wash and dry spinach; place in large salad bowl and set aside.

2. In small frying pan set over medium heat, toast almonds, stirring often, until golden and fragrant. Set aside.

3. Spray non stick frying pan with cooking spray; heat over medium high heat. Sprinkle chicken with salt and pepper, place in pan and cook for 4 minutes or until browned underneath. turn and cook 5 minutes longer or until cooked through. Remove from pan. Slice thinly.

4. Just before serving, pour dressing over spinach and toss well. Top with chicken slices, strawberries and almonds. Makes 10 servings.

Per serving: 100 calories; 3 g fat; 160 mg sodium; 7 g carbohydrates; 2 g fibre; 9 g protein.