Best Spinach Salad With Grilled Chicken And Raspberries Recipes

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GRILLED CHICKEN AND BABY SPINACH SALAD W/ RASPBERRY VINAIGRETTE



Grilled Chicken and Baby Spinach Salad W/ Raspberry Vinaigrette image

Rotisserie chicken or leftover chicken can be used instead, or else the next time you grill chicken, throw a couple of extra boneless skinless ones on and make this the next day. From Fitness (June 2005)

Provided by Vino Girl

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

10 ounces Baby Spinach, washed and dried
12 ounces grilled boneless skinless chicken breasts, sliced (about 16 oz uncooked)
1 pint raspberries, divided
3 tablespoons red wine vinegar
1 tablespoon honey (orange blossom, if possible)
1 tablespoon olive oil
1 shallot

Steps:

  • Arrange spinach leaves, chicken, and 3/4 of the raspberries on a large serving platter or divided equally on 4 plates.
  • Place vinegar, honey, oil, shallot and 1/4 of the raspberries in a blender; blend one minute or until smooth.
  • Drizzle dressing over salad.

Nutrition Facts : Calories 199.8, Fat 5.2, SaturatedFat 0.8, Cholesterol 49.3, Sodium 113, Carbohydrate 17.1, Fiber 6.6, Sugar 8.1, Protein 22.8

SPINACH SALAD WITH GRILLED CHICKEN, MANGO, AND RASPBERRIES SZWARC



Spinach Salad with Grilled Chicken, Mango, and Raspberries Szwarc image

Provided by Sandy Szwarc

Categories     Salad     Chicken     Fruit     Ginger     Marinate     Raspberry     Mango     Walnut     Spinach     Summer     Grill/Barbecue     Gourmet     New Mexico

Yield Serves 2 generously

Number Of Ingredients 18

For dressing:
2 tablespoons raspberry vinegar*
1 tablespoon balsmic vinegar
1 tablespoon soy sauce
3/4 teaspoon Dijon mustard
1 1/2 teaspoons minced peeled fresh gingerroot
1 garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper, or to taste
1/3 cup extra-virgin olive oil
1 whole skinless boneless chicken breast (3/4 pound), halved
1 bunch spinach (about 3/4 pound), coarse stems discarded and leaves washed well and spun dry
1 firm-ripe mango, cut into 1/4-inch thick slices
2 plum tomatoes, sliced thin
2/3 cup raspberries, picked over
4 scallions, chopped fine
1/4 cup walnuts, toasted and chopped coarse
Available at specialty foods shops and some supermarkets.

Steps:

  • Make dressing:
  • In a bowl whisk together all dressing ingredients except oil. Add oil in a stream, whisking, and whisk until emulsified. (Dressing may be made 2 days ahead and chilled, covered.)
  • In a shallow dish or a resealable plastic bag coat chicken with 3 tablespoons dressing. (Marinate chicken, covered and chilled, 2 hours.)
  • Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking and grill chicken, drained, until cooked through, about 7 minutes on each side. Transfer chicken to a platter and cool. (Chicken may be made up to this point 1 day ahead and chilled, covered.)
  • Cut chicken into 1/4-inch-thick slices and in a large bowl combine with remaining ingredients. Drizzle remaining dressing over salad and toss gently to combine well.

CHICKEN-SPINACH SALAD WITH RASPBERRIES



Chicken-Spinach Salad With Raspberries image

Make and share this Chicken-Spinach Salad With Raspberries recipe from Food.com.

Provided by TattooedMamaof2

Categories     Chicken Breast

Time 5m

Yield 4 serving(s)

Number Of Ingredients 8

4 (4 ounce) chicken breasts, cooked and sliced
8 cups spinach leaves, packed
1/2 cup red onion, thinly sliced
2 tablespoons canola oil
5 tablespoons raspberry vinegar
1 1/3 cups raspberries
2 ounces goat cheese, crumbled
1/4 cup slivered almonds, toasted

Steps:

  • In a large bowl, combine spinach and onion.
  • In a small bowl, whisk together oil and vinegar; add to spinach and toss well. Add raspberries, cheese and almonds.
  • Divide salad among 4 bowls, top with chicken and serve.

GRILLED CHICKEN AND RASPBERRY-SPINACH SALAD



Grilled Chicken and Raspberry-Spinach Salad image

An organic raspberry-spread vinaigrette glazes grilled chicken and dresses the spinach-and-raspberries base of a delightful main-dish salad.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1 cup Cascadian Farm® organic raspberry fruit spread
1/4 cup red wine vinegar
2 tablespoons olive oil
4 boneless skinless chicken breasts (about 1 lb)
8 cups torn fresh spinach
1 bag (10 oz) Cascadian Farm® frozen organic red raspberries, thawed, drained
1/2 cup thinly sliced red onion
1/4 cup sliced almonds, toasted

Steps:

  • Heat gas or charcoal grill. In small bowl, stir together fruit spread, vinegar and oil; reserve 1/3 cup for glaze. Set remaining mixture aside.
  • Carefully brush grill rack with oil. Place chicken on grill over medium heat. Brush chicken with reserved glaze. Cover grill; cook 5 minutes. Turn chicken over; brush with glaze. Cover grill; cook 3 to 7 minutes longer, brushing occasionally with glaze, until juice of chicken is clear when center of thickest part is cut (170°F).
  • Meanwhile, on 4 individual dinner plates, arrange spinach, raspberries, onion and almonds. Cut each grilled chicken breast into slices; place on top of salads. Drizzle with remaining fruit spread mixture.

Nutrition Facts : Calories 500, Carbohydrate 62 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 13 g, Protein 30 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 43 g, TransFat 0 g

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