Chicken and Baby Spinach with Raspberry-Balsamic Vinaigrette
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
- Level: Easy
- Total: 5 min
- Prep: 5 min
- Yield: 4 servings
Ingredients
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
Directions
- 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.
