You either love the distinct flavor of goat cheese or you don’t. If you’re a fan, try it with this spinach and berry chicken salad. If not, feta cheese works great, too.
—WENDY BALL BATTLE CREEK, MI
START TO FINISH: 20 MIN. • MAKES: 4 SERVINGS
4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (6 ounces) fresh baby spinach
1 cup fresh raspberries
1 cup halved fresh strawberries
2/3 cup crumbled goat cheese
3 tablespoons chopped pecans, toasted
1/4 cup prepared fat-free raspberry vinaigrette
1. Sprinkle the chicken with salt and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill chicken, covered, over medium heat or broil 4 in. from heat 4-7 minutes on each side or until a thermometer reads 165°.
2. In a large bowl, combine spinach, berries, cheese and pecans. Cut chicken into slices; add to salad. Drizzle with vinaigrette and toss lightly to coat. Serve immediately.
NOTE To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.