SPINACH SALAD WITH CHICKEN AND FRUIT

MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 15 MINUTES

Mint Poppy Seed Dressing

2 tbsp chopped fresh mint

2 tbsp extra-virgin olive oil 2 tbsp canola oil

2 tbsp red wine vinegar

1 tbsp minced shallot

1 small clove garlic, minced 1 tsp poppyseeds pinch each salt and pepper

Salad

6 cups baby spinach watercress, trimmed sliced grilled or roasted boneless skinless chicken breast

½ cup each raspberries and blackberries ½ cup thinly sliced red onion

⅓ cup slivered almonds half mango, chopped

Mint Poppy Seed Dressing In bowl, whisk together mint, olive oil, canola oil, vinegar, shallot, garlic, poppyseeds, salt and pepper.

Salad In large bowl, toss together spinach, watercress, chicken, raspberries, blackberries, onion, almonds and mango. Add dressing; toss gently to coat. 2 cups 2 cups

PER SERVING about 271 cal, 13 g pro, 19 g total fat (2 g sat. fat), 14 g carb (5 g dietary fibre), 21 mg chol, 65 mg sodium. % RDI: 11% calcium, 19% iron, 62% vit A, 62% vit C, 51% folate.