Grilled Chicken and Baby Spinach Salad W/ Raspberry Vinaigrette

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)

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

Directions

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