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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 boneless, skinless chicken breasts |
8 cup(s) spinach leaves |
1/2 cup(s) red onions thinly sliced |
2 tablespoon(s) canola oil |
5 tablespoon(s) rasberry vinegar |
1 1/3 cup(s) rasberries |
2 ounce(s) goat cheese crumbled |
1/4 cup(s) slivered almonds |
Directions:
1. season chicken with salt and peppr. cook chicken in a grill pan over medium-high heat for 5-6 minutes per side. let chicken rest for 5-10 minutes and slice.
2. 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 rasberries, cheese and almonds. divide salad evenly and top with chicken.
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