I have gotten into some bad eating habits lately, so this week I decided it was time to eat a little lighter and get back to better habits. So a big salad was definitely in order for dinner.
This salad was so easy to make and was delicious and satisfying. I didn’t have any cooked chicken on hand, but if you had some leftover grilled chicken, this salad would come together even more quickly. I made a raspberry vinaigrette with a raspberry balsamic vinegar. If you can’t find any, you could just add a tbsp of raspberry preserves to regular balsamic vinegar.
Next time you’re looking for a quick meal on the lighter side, give this salad a try, you won’t be disappointed!
Spinach Salad with Grilled Chicken, Raspberries, Goat Cheese and Almonds
- 2 boneless skinless chicken breasts
- 4 tbsp sliced almonds
- 4 oz goat cheese
- 6 oz container raspberries
- 2 tbsp raspberry balsamic vinegar
- 1/4 cup olive oil
- 2 tsp finely chopped mint
- salt and pepper
- 1 bag baby spinach
Season chicken with salt and pepper. Grill over medium high heat for about 5 minutes per side until cooked through.
While chicken is cooking, toast almonds in a small skillet over medium heat. Watch them closely because they can go too far quickly!
To make vinaigrette, slowly whisk olive oil into the vinegar. Stir in mint and 1/4 tsp salt and 1/4 tsp pepper. Set 2 tbsp of vinaigrette aside.
Slice chicken breast crosswise into thin pieces. Toss spinach with all but 2 tbsp of the vinaigrette in a large bowl.
Divide spinach between 4 dinner plates. Top each plate with raspberries, 1/4 of the chicken, 1/4 of the goat cheese and 1/4 of the almonds. Drizzle each salad with a little bit of the remaining vinaigrette.
Shared at these great blogs: