4 Marinated boneless, skinless chicken breasts
2 pounds salad mix
1 quart fresh strawberries, sliced in half
1 small can mandarin oranges
1 cup almonds
12 red onion rings
16 ounces raspberry vinaigrette
Marinate the chicken breasts overnight and grill or bake until done, 165 degrees. Allow to cool, slice into thin strips. Place equal amounts of salad mix onto 4 plates. Add the strawberries and oranges around the outside of the plate. Put the chicken in the middle of the salad mix and 3 onion rings on top of the chicken. Sprinkle the almonds on top of the salad and serve with dressing on the side.
PER SERVING: 416.0 Calories, 25.3 g Total Fat, 2.9 g Saturated Fat, 19.7 mg Cholesterol, 74.5 mg Sodium, 40.3 g Total Carbohydrate, 13.1 g Dietary Fiber, 14.7 g Protein, 260.5 mg Calcium.