Chicken and Baby Spinach with Raspberry-Balsamic Vinaigrette |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Ingredients:
1/2 cup lite balsamic vinaigrette |
1/2 cup fresh raspberries |
3/4 teaspoon sugar |
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:
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.
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