Grilled Chicken and Baby Spinach Salad W/ Raspberry Vinaigrette

“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)”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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