Thursday, July 29, 2010

Grilled Chicken Spinach Salad with Raspberry Dressing

Earlier this summer my oldest brother took me out for dinner and I had this wonderful spinach salad with grilled chicken breast and a wonderful creamy raspberry dressing. With so many raspberries in my garden, I was sure I could replicate it and I was not disappointed.

Here is the salad all nicely layered before adding the chicken - I used what I had available - spinach, cucumbers, radishes, kohlarabi, and carrots - use whatever you like. I generously sprinkled craisins over the whole thing and topped it with slivered almonds.

Next I grilled up a chicken breast and sliced it on top.

And here is the finished salad with the dressing on top. It was delish!

Raspberry Salad Dressing

14 oz Silken Tofu
1/3 cup Agave Nectar (or maple syrup)
14 oz fresh or frozen raspberries (thawed)
2 Tablespoons lemon juice
2 teaspoons coconut oil
2 teaspoons red wine vinegar
½ teaspoon sea salt

Mix all ingredients until smooth in a blender. Refrigerate for at least an hour before serving

Makes about 1 quart

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