This makes a delightful summertime salad. I had some leftover grilled chicken which I sliced up to use on the salad. If you don’t have any grilled chicken on hand grill some up! I served this for a Prudent Living meeting we had at our home (one of the benefits of working out of the house), judging from the empty plates I think it was a success!
4 boneless skinless chicken breast halves (4 ounces each)
¼ tsp salt
¼ tsp pepper
6 ounces fresh baby spinach
1 cup fresh blackberries or raspberries
1 cup halved strawberries
2/3 cup crumbled goat cheese
3 Tbsp chopped pecans, toasted
¼ cup prepared raspberry vinaigrette
Sprinkle chicken with salt and pepper. Grill chicken, covered over medium heat for 4-7 minutes on each side or until juices run clear. Let cool.
In a large bowl, combine the spinach, berries, cheese and pecans. Divide among four serving plates. Slice chicken and arrange over spinach mixture; drizzle with vinaigrette.
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