Chicken and Baby Spinach with Raspberry-Balsamic Vinaigrette

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  • Level: Easy
  • Total: 5 min
  • Prep: 5 min
  • Yield: 4 servings
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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


  1. For the dressing:
  2. Combine vinaigrette, raspberries, and sugar in a blender. Blend until smooth; set aside.
  3. For the salad:
  4. In a large bowl, toss together spinach, onions, raspberries, cucumbers, and half of the vinaigrette.
  5. 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.