Grilled Chicken and Baby Spinach Salad W/ Raspberry Vinaigrette |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Rotisserie chicken or leftover chicken can be used instead, or else the next time you grill chicken, throw a couple of extra boneless skinless ones on and make this the next day. From Fitness (June 2005) Ingredients:
10 ounces baby spinach, washed and dried |
12 ounces grilled boneless skinless chicken breasts, sliced (about 16 oz uncooked) |
1 pint raspberries, divided |
3 tablespoons red wine vinegar |
1 tablespoon honey (orange blossom, if possible) |
1 tablespoon olive oil |
1 shallot |
Directions:
1. Arrange spinach leaves, chicken, and 3/4 of the raspberries on a large serving platter or divided equally on 4 plates.
2. Place vinegar, honey, oil, shallot and 1/4 of the raspberries in a blender; blend one minute or until smooth.
3. Drizzle dressing over salad.
|
|