Spinach Salad with Chicken and Raspberry Vinaigrette

Spinach Salad with Chicken and Raspberry Vinaigrette
original recipe


For Salad:
1 bag baby spinach
1/2 cup crumbled feta or a mild blue cheese
1 apple, thinly sliced
1/2 cup or more candied nuts
1/4 cup thinly sliced scallions (green onions)
1/2 cup dried fruit (cherries, cranberries, raisins, currants, etc.)
1 cup cooked, shredded chicken

For Raspberry Vinaigrette:
2-4 Tbsp. raspberry preserves
4 Tbsp. apple cider (or white wine) vinegar
4 Tbsp. good-quality olive oil
coarse salt
freshly ground black pepper
pinch of sugar
a little Dijon mustard


For Salad:
Combine all ingredients in a large serving bowl and add some of the vinaigrette.  Toss to coat.  Pass salad with remaining vinaigrette.

For Raspberry Vinaigrette:
Place ingredients in a mini-food processor and pulse until the mixture emulsifies into a smooth consistency. Adjust seasoning as needed. Serve. (Or if you don’t have a mini-food processor, you should go buy one. But if you don’t, use a whisk or a jar with a lid.)

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