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
Mar 31, 2012 10:52 PM
So this was a recipe for raspberry vinaigrette?
Mar 31, 2012 12:59 PM
sounds like a winner ty for sharing yummy
Mar 30, 2012 9:56 PM
grill that chicken! what's your name chicken? where are you from?
Mar 30, 2012 8:54 PM
bottled dressing is pretty good..... not sure cost of ingredients and time is offset by $1.50 for a bottle of dressing.
Mar 30, 2012 5:10 PM
Guess what's for supper at my house tonight??
Mar 30, 2012 4:15 PM
can't go wrong with raspberries!
Mar 30, 2012 1:02 PM
Thank you! This will be great for hot summer days!
Mar 30, 2012 11:37 AM
Will definitely try this one!
by NDAKOTA BLUE
Mar 30, 2012 10:44 AM
I'm sure it's good, but nothing i'd make. pass
Mar 30, 2012 10:36 AM
Sounds wonderful. Thanks for sharing.
Mar 30, 2012 8:27 AM
Sounds good, thank you for sharing.
Mar 30, 2012 8:09 AM
Thanks... I would have to leave out the honey and sub something else. My hubby can pick up the taste of honey in anything!! Crazy huh!
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