Grilled Chicken and Baby Spinach Salad With Fresh Raspberry Vinaigrette
- cal. (kcal) 250
- Makes: 4 servings
- Carb Grams Per Serving: 20
baby spinach, washed well and spun dry
grilled boneless, skinless chicken breasts, sliced (about 16 ounces uncooked)
fresh raspberries, divided
extra-virgin olive oil
- Heat grill to medium-high and line with foil. Grill chicken 12 minutes, turning once, or until meat thermometer registers 170 degrees F.
- On a serving platter, arrange baby spinach, grilled chicken breasts and three-fourths of the raspberries.
- In a blender, combine vinegar, honey, oil, shallot and remaining raspberries; blend for 1 minute, or until smooth. Drizzle over salad.
Nutrition InformationServings Per Recipe: 4
PER SERVING: 250 cal., 7 g total fat 20 g carb. (7 g fiber), 29 g pro.