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Grilled Chicken and Baby Spinach Salad With Fresh Raspberry Vinaigrette

Rated : 
 by 1 person
Makes: 4 servings View Nutrition Facts


  • 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


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.

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