Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4                    boneless skinless chicken breast halves
   1      pint          fresh raspberries
     1/2  cup           red wine vinegar
   2      teaspoons     Dijon mustard
   1      teaspoon      dried basil leaves
     1/2  cup           chopped fresh parsley
   1      tablespoon    lemon juice
     1/4  teaspoon      black pepper -- freshly ground
   5      cups          well washed and trimmed spinach leaves
   2                    seedless oranges -- sections separated
     1/4  cup           chopped -- toasted walnuts

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