Chicken And Baby Spinach With Raspberry Balsamic Vinaigrette Food

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CHICKEN AND BABY SPINACH WITH RASPBERRY-BALSAMIC VINAIGRETTE



Chicken and Baby Spinach with Raspberry-Balsamic Vinaigrette image

Provided by Sandra Lee

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 11

1/2 cup lite balsamic vinaigrette
1/2 cup fresh raspberries
3/4 teaspoon sugar
8 cups baby spinach
1/3 cup red onion, thinly sliced
1 cup fresh raspberries
1 cup sliced cucumbers
1 1/3 cups cooked store-bought chicken breast, cut into strips
1/4 cup crumbled feta cheese
1/4 cup chopped pecans
Freshly ground black pepper

Steps:

  • For the dressing:
  • Combine vinaigrette, raspberries, and sugar in a blender. Blend until smooth; set aside.
  • For the salad:
  • In a large bowl, toss together spinach, onions, raspberries, cucumbers, and half of the vinaigrette.
  • Divide mixture among 4 chilled plates. Add chicken strips to mixing bowl and toss with 2 tablespoons dressing. Divide among the plates. Garnish with feta, pecans, and black pepper. Serve.

CHICKEN AND BABY SPINACH WITH RASPBERRY-BALSAMIC VINAIGRETTE



Chicken and Baby Spinach with Raspberry-Balsamic Vinaigrette image

Provided by Sandra Lee

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 11

1/2 cup lite balsamic vinaigrette
1/2 cup fresh raspberries
3/4 teaspoon sugar
8 cups baby spinach
1/3 cup red onion, thinly sliced
1 cup fresh raspberries
1 cup sliced cucumbers
1 1/3 cups cooked store-bought chicken breast, cut into strips
1/4 cup crumbled feta cheese
1/4 cup chopped pecans
Freshly ground black pepper

Steps:

  • For the dressing:
  • Combine vinaigrette, raspberries, and sugar in a blender. Blend until smooth; set aside.
  • For the salad:
  • In a large bowl, toss together spinach, onions, raspberries, cucumbers, and half of the vinaigrette.
  • Divide mixture among 4 chilled plates. Add chicken strips to mixing bowl and toss with 2 tablespoons dressing. Divide among the plates. Garnish with feta, pecans, and black pepper. Serve.

BALSAMIC CHICKEN WITH BABY SPINACH



Balsamic Chicken With Baby Spinach image

saw this on the food networks low fat, low carb section and thougth it looked good, and wanted to share.

Provided by Annemarie4464

Categories     Chicken Breast

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil
3 garlic cloves, chopped
2 boneless skinless chicken breasts, halved (8 oz)
8 ounces Baby Spinach
2 tablespoons balsamic vinegar
1/3 cup low sodium chicken broth
1 (14 ounce) can chopped tomatoes
2 cups whole wheat couscous or 2 cups cooked rice

Steps:

  • Heat olive oil and garlic in large saute pan over med-high heat.
  • Add chicken and cook about 4 min per side till juices run clear. Remove Chicken and set aside.
  • In the same pan add spinach and cook just until wilted about 1-2 minute Remove from pan and set aside.
  • Lower heat to medium and add the balsamic vinegar and chicken broth to the pan, stirring up all the tasty browned bits from the bottom of the pan.
  • Add the tomatoes, simmer and cook 3-5 minute.
  • Place Couscous or rice in a serving bowl, top with spinach, chicken and balsamic tomatoe sauce.

Nutrition Facts : Calories 141.6, Fat 5.5, SaturatedFat 0.9, Cholesterol 37.8, Sodium 126.6, Carbohydrate 8.3, Fiber 2.5, Sugar 4.1, Protein 15.6

RASPBERRY VINEGAR CHICKEN BREASTS



Raspberry Vinegar Chicken Breasts image

An unusual, creamy twist on the usual chicken breast sauces. Ra ra raspberry vinegar, ra ra ra!

Provided by Jill

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Yield 4

Number Of Ingredients 8

2 skinless, boneless chicken breasts
2 tablespoons butter
1 tablespoon vegetable oil
3 tablespoons shallots, minced
⅓ cup chicken stock
¼ cup raspberry vinegar
⅓ cup heavy whipping cream
salt and pepper to taste

Steps:

  • In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.
  • Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.

Nutrition Facts : Calories 229 calories, Carbohydrate 4 g, Cholesterol 76.7 mg, Fat 17.3 g, Fiber 0.1 g, Protein 14.3 g, SaturatedFat 8.9 g, Sodium 91.2 mg, Sugar 2.3 g

BALSAMIC CHICKEN



Balsamic Chicken image

A tasty, easy-to-make chicken dish -- my husband loves it. Sometimes I cut the chicken in strips,and serve over pasta.

Provided by SHERRYLYNN2

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 7

⅓ cup balsamic vinegar
½ cup chicken broth
2 tablespoons white sugar
1 clove garlic, minced
1 teaspoon dried Italian herb seasoning
4 skinless, boneless chicken breast halves
1 tablespoon olive oil

Steps:

  • Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
  • Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

Nutrition Facts : Calories 194.1 calories, Carbohydrate 9.8 g, Cholesterol 65.8 mg, Fat 4.9 g, Fiber 0.2 g, Protein 26.4 g, SaturatedFat 0.9 g, Sodium 79.1 mg, Sugar 9.2 g

BALSAMIC CHICKEN WITH BABY SPINACH



Balsamic Chicken With Baby Spinach image

This was so delicious, elegant looking, and really quite easy. Nice last minute company dish. I served this over couscous cooked it in chicken broth and drizzled with olive oil to add extra flavor. Wild rice, brown rice, or orzo pasta would also be nice with this. Whichever you choose, toss with a little olive oil, salt & pepper or season however you prefer. My version of an Ellie Krieger recipe.

Provided by HeatherFeather

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil, approximately
3 garlic cloves, chopped
salt, to taste
pepper, to taste
4 (4 ounce) boneless skinless chicken breast halves
8 ounces Baby Spinach, rinsed and dried (1 package baby leaves)
2 tablespoons balsamic vinegar (to taste)
1/3 cup low sodium chicken broth (to taste)
1/3 cup canned tomato, diced (undrained)
2 cups rice or 2 cups pasta, cooked, to serve over, seasoned however you prefer

Steps:

  • Heat a large saute pan over medium-high heat.
  • Add the olive oil and garlic and cook about 1 minute.
  • Very lightly season chicken with a bit of salt and a hearty grinding of pepper.
  • Add the chicken to the pan and cook about 4-6 minutes per side, or until cooked through and juices run clear (time will vary based on thickness of your chicken pieces).
  • Remove the chicken, jkeep warm, and set aside.
  • To the same pan, add the spinach and cook just until barely wilted, about 1 to 2 minutes.
  • Remove from the pan and set aside.
  • Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits.
  • Add the tomatoes, raise heat and cook until reduced to your liking, about 3 to 5 minutes, seasoning to taste with pepper and salt if desired.
  • To serve, set out your seasoned couscous, orzo or rice on a platter, then sprinkle the spinach over the top, then place chicken on top of the spinach and drizzle with the balsamic tomatoes.
  • There isn't a ton of sauce, so if you like things very saucy, you may wish to make extra sauce (I was happy with the amount as listed though).

Nutrition Facts : Calories 502.8, Fat 5.7, SaturatedFat 1, Cholesterol 65.8, Sodium 159.2, Carbohydrate 70.8, Fiber 5.8, Sugar 0.8, Protein 39.5

SPINACH SALAD WITH RASPBERRY VINAIGRETTE



Spinach Salad with Raspberry Vinaigrette image

Nothing is better than a spinach salad topped with fruity goodness like oranges and sweet raspberry dressing. Pecans and onions add savory crunch.

Provided by My Food and Family

Categories     Home

Time 10m

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 6

1 pkg. (6 oz.) baby spinach leaves
1 navel orange, peeled, sliced
1/2 cup matchlike jicama sticks
1/4 cup sliced red onions
1/4 cup coarsely chopped PLANTERS Pecans, toasted
1/2 cup KRAFT Raspberry Poppyseed Vinaigrette Dressing

Steps:

  • Combine all ingredients except dressing in large bowl.
  • Drizzle with dressing.

Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 1 g

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