Chicken Spinach Salad

4 4-oz boneless, skinless chicken breasts
Sea salt and fresh ground black pepper to taste
8 packed cups of spinach leaves
1/2 cup red onion, thinly sliced
2 tbsp canola oil
5 tbsp raspberry vinegar
1 1/2 cups raspberries or strawberries
2 oz goat cheese, crumbled
1/4 cup slivered almonds, toasted

Season chicken with salt and pepper. Cook chicken on a countertop grill until internal temperature reaches 160*F on an instant read thermometer, about 5 minutes per side, or until meat is opaque throughout. You may also cook chicken in a grill pan over medium-high heat for 5 to 6 minutes per side or until opaque. Let chicken rest for 5 to 10 minutes and slice

Meanwhile, combine spinach and onion in a large bowl. In a separate small bowl, whisk together oil and vinegar; add to spinach and toss well. Add raspberries, cheese and almonds. Divide salad amond 4 bowls, top with chicken and serve.

Nutrients: calories: 410, total fat: 18g, sat fat: 4g, monounsaturated fat: 9g, polyunsaturated fat: 4g, Omega 3's: 760mg, Omega 6's: 3,320mg, Carbs: 20g, Fiber: 6g, Sugars: 9g, Protein: 41g, Sodium: 500mg, Cholesterol 105mg

Source: Clean Eating Magazine July/August 2009