Chicken and Baby Spinach with Raspberry-Balsamic Vinaigrette
Recipe courtesy Sandra Lee, 2008
For dressing:
1/2 cup lite balsamic vinaigrette
1/2 cup fresh raspberries
3/4 teaspoon sugar

For salad:
8 cups baby spinach
1/3 cup red onion, thinly sliced
1 cup fresh raspberries
1 cup sliced cucumbers
1 1/3 cups cooked store-bought chicken breast, cut into strips
1/4 cup crumbled feta cheese
1/4 cup chopped pecans
Freshly ground black pepper

For the dressing:

Combine vinaigrette, raspberries, and sugar in a blender. Blend until smooth; set aside.

For the salad:

In a large bowl, toss together spinach, onions, raspberries, cucumbers, and half of the vinaigrette.

Divide mixture among 4 chilled plates. Add chicken strips to mixing bowl and toss with 2 tablespoons dressing. Divide among the plates. Garnish with feta, pecans, and black pepper. Serve.

Recipe Summary
Difficulty: Easy
Prep Time: 5
Yield: 4 servings
User Rating 4 Stars
Episode#: SH1010
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