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Spinach Chicken Salad with Raspberry Vinaigrette

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Posted at 2:30 PM, Aug 18, 2016
and last updated 2016-08-18 16:56:52-04

Vinaigrette

  • 1/2 cup raspberries
  • 2 tablespoons red wine vinegar
  • 2 tablespoons sugar or honey
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, minced
  • 1/3 cup olive oil
  • Salt and Pepper, to taste

For the Salad

  • 4-5 cups baby spinach
  • 1/2 lb. boneless, skinless chicken breasts, cooked, cut into bite size pieces
  • 2 celery stalks, chopped
  • 1/2 cup carrots, shredded
  • 1 cup raspberries
  • 1/2 cup pecans, toasted
  • 4 ounces blue cheese or feta cheese, crumbled

For the vinaigrette, combine all of the ingredients in a large bowl. Whisk until emulsified.

For the salad, in a large serving bowl, combine baby spinach, chicken, celery, carrots, raspberries and pecans. Add desired amount of dressing just before serving. Toss well. Sprinkle crumbled cheese over top.

Sponsor: Dan’s Market