chicken-spinach salad

Yield: 1 serving
Community Recipe from


  • 2 boneless, skinless chicken breasts
  • 8 cup(s) spinach leaves
  • 1/2 cup(s) red onions thinly sliced
  • 2 tablespoon(s) canola oil
  • 5 tablespoon(s) rasberry vinegar
  • 1 1/3 cup(s) rasberries
  • 2 ounce(s) goat cheese crumbled
  • 1/4 cup(s) slivered almonds


  1. 1. season chicken with salt and peppr. cook chicken in a grill pan over medium-high heat for 5-6 minutes per side. let chicken rest for 5-10 minutes and slice.

  2. 2. meanwhile, combine spinach and onion in a large bowl. in a separate small bowl, whisk together oil and vinegar; add to spinach and toss well. add rasberries, cheese and almonds. divide salad evenly and top with chicken.
November 2012

This recipe is a personal recipe added by ChicagoChef82 and has not been tested or endorsed by MyRecipes.

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