Grilled Chicken and Fruit Salad With Lemon Vinaigrette

Perfect for those hot days in the desert!

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  cups  baby spinach leaves
• 4  boneless skinless chicken breasts
• 1⁄2 cup raisins (I used golden)
• 1⁄2 cup  dried apricot, chopped
• 1⁄2 cup cashews, pieces chopped
• 1  small cucumber
• 1  cup grape tomatoes
• 1  cup extra virgin olive oil
• 1⁄4 cup fresh lemon juice
• 1  tablespoon fresh thyme leave
• 3  garlic cloves, chopped
• 1  teaspoon kosher salt
•  fresh ground pepper

Directions

1. Grill chicken breasts and slice on the bias.
2. Wash and carefully dry spinach leaves.
3. Remove stems and fill salad bowl.
4. Slice cucumbers and arrange around the edge of the bowl.
5. Scatter tomatoes over salad and arrange chicken on top.
6. Sprinkle with nuts and fruit.
7. Combine olive oil, lemon juice, thyme, garlic, salt and pepper in blender and mix thoroughly.
8. Serve.