Grilled Chicken and Baby Spinach Salad With Fresh Raspberry Vinaigrette
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 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.
Submitted by Rhonda from Rhode Island
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