Saturday, January 3, 2009


This salad is delicious. I don't know the exact fat or carb content because I changed the recipe. It originally had 9 fat grams, 2 saturated and 33 carbs. I have removed eggs, mushrooms and peppers and added zucchini and capers. I don't use the bacon. I love the sweet and tartness of this salad. I hijacked this photo from Betty, you know, Mrs Crocker. I forgot to take my own photo and that won't happen again. I do like that hers has almonds and fresh raspberries.

Warm Grilled Chicken Spinach Salad with Raspberry-Balsamic Vinaigrette Recipe

This recipe serves: 4 Preparation time: 15 minutes Cooking time: 15 minutes

For the dressing:
2 tablespoons olive oil
1/2 cup red raspberry jam organic or sugar-free or reduced sugar.
1 tablespoon Dijon mustard
1 1/2 tablespoons balsamic vinegar

For the salad:
4 grilled boneless, skinless chicken breasts, about 4 to 6 ounces each
8 cups baby spinach leaves
1 cup sliced zucchini or yellow squash
1/4 red onion, thinly sliced
2 strips cooked, crisp bacon, crumbled (optional)

1 tsp capers (optional)

Cooking Instructions
1. To make the dressing, heat the olive oil in a small saucepan. Add the jam, mustard and vinegar and heat thoroughly.
2. In a large salad bowl, toss the chicken, spinach and zucchini with the warm dressing.
3. Divide the chicken and spinach among 4 large serving plates. Arrange the mushrooms, onions, capers and bacon on top.


Sarah's Blogtastic Adventures said...

Thanks for visiting my blog! I promise all posts aren't that dark!That salad looks amazing and now at 1030 at night I must have it!!! : )

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