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Grilled Chicken and Baby Spinach Salad With Fresh Raspberry Vinaigrette

Grilled Chicken and Baby Spinach Salad With Fresh Raspberry Vinaigrette

Nutrition Facts
  • cal. (kcal) 250
Grilled Chicken and Baby Spinach Salad With Fresh Raspberry Vinaigrette
  • Makes: 4 servings
  • Carb Grams Per Serving: 20

Ingredients

  • 10 ounces baby spinach, washed well and spun dry
  • 12 ounces grilled boneless, skinless chicken breasts, sliced (about 16 ounces uncooked)
  • 1 pint fresh raspberries, divided
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon orange-blossom honey
  • 1 tablespoon extra-virgin olive oil
  • 1 small shallot

Directions

  1. On a serving platter, arrange baby spinach, grilled chicken breasts and three-fourths of the raspberries.
  2. In a blender, combine vinegar, honey, oil, shallot and remaining raspberries; blend for 1 minute, or until smooth. Drizzle over salad.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 250 cal., 7 g total fat 20 g carb. (7 g fiber), 29 g pro.

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