Chicken and Baby Spinach Salad w/Raspberry Balsamic Vinaigrette | The Sisterhood of the Shrinking Jeans LLC


I love salad.  Pure and simple.  If I could only eat one food for the rest of my life, I think I could live on salad.  There are so many different kinds.  So many ways to make a basic green salad and then change it up a hundred different ways.

I bought the Sandra Lee Semi-Homemade Cooking Made Light cookbook.  I have loved everything  I’ve made.  The best thing is that my family also liked them.  Sometimes, they can be a little picky.

My favorite recipe so far has been this yummy salad.  The only modification I made was to switch the feta cheese for blue cheese.  I’m just not fan of feta cheese.

If you’d like to give this tasty treat a try, here’s the recipe….

Chicken and Baby Spinach with Raspberry Balsamic Vinaigrette

1 1/2 cup fresh raspberries

1/2 cup light balsamic vinaigrette, like Newman’s Own

3/4 tsp sugar

8 cups packaged baby spinach

1 cup sliced cucumber

1/3 cup thinly sliced red onion

1 1/3  cups purchased cooked chicken breast strips like Tyson’s

1/4 cup crumbled feta (or blue cheese)

1/4 cup chopped pecans

ground pepper

1.  For the dressing, place 1/2 cup of the raspberries, salad dressing, and sugar in a blender.  Cover and blend until smooth  and set aside.

2.  In a large bowl, toss together the remaining 1 cup raspberries, spinach, cucumber, onion, and half of the dressing.

3.  Divide mixture among 4 chilled plates.  Toss chicken strips with 2 tablespoons of the dressing.  Divide among the plates.  Top with cheese and pecans.  Season with pepper to taste   I just mixed it all in the big bowl and served from there.

Per serving   237 calories,  13 g total fat (3 g sat. fat),  51 mg chol., 660 mg sodium, 11 g carbs, 6 g fiber,  20 g pro.

So that’s my first recipe for the Sisterhood.  I hope you’ll try it and enjoy it.  We really did!

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