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  • 150minutes
  • 383calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B6, C, E, P
MineralsNatrium, Manganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lb boneless skinless chicken breast

  2. 1 cup white wine

  3. 1 teaspoon cayenne pepper , ground

  4. 1 teaspoon salt

  5. 8 cups baby spinach leaves

  6. 2 blood oranges , peeled and sectioned

  7. 1/2 small red onion , sliced

  8. 1 avocado , sliced

  9. 1/4 cup white balsamic vinegar

  10. 2 tablespoons olive oil

  11. 2 tablespoons white wine

  12. 1/4-1/2 teaspoon cayenne pepper

  13. 1 tablespoon seedless raspberry preserves

  14. salt

Instructions Jump to Ingredients ↑

  1. Mix wine, salt, and cayenne pepper, pour over chicken breasts and marinate at least 2 hours, preferably overnight.

  2. Drain marinade, and pat dry chicken.

  3. Grill on outdoor grill or grill pan until done, cut into bite sized slices, keep warm.

  4. Combine dressing ingredients in a jar with a tight fitting lid. It may be necessary to microwave for a few seconds to get the preserves incorporated.

  5. Toss spinach with dressing, divide onto 4 plates, top with orange, onion, and avocado, and sliced chicken.

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