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.

ENJOY!

Shared at these great blogs:

Mandy’s Recipe Box

Chef in Training

Newlyweds Blog

This Chick Cooks

Recipes for My Boys

A Little Nosh

Miz Helen’s Country Cottage

The Country Cook

Amee’s Savory Dish

Everyday Mom’s Meals

Addicted to Recipes

Gooseberry Patch

Print Friendly