Preparation:
Preheat a prepared charcoal or top-of-stove grill or broiler.
Grill chicken 4 inches from heat for 5 minutes on each side. Cool slightly and thinly slice.
Combine raspberries, vinegar, mustard, basil, parsley, lemon juice, and pepper in the workbowl of a food processor or in a blender. Process briefly, but do not puree completely.
Toss spinach with the raspberry mixture. Divide among 4 plates. Arrange Grilled Chicken slices over spinach. Top with orange slices and toasted walnuts.
Recipe Source: THE GARDEN VARIETY COOKBOOK by Sarah Schlesinger |
