Grilled Chicken Salad With Raspberry Vinaigrette

• 1 lb boneless skinless chicken breast
• 1 cup white wine
• 1 teaspoon cayenne pepper, ground
• 1 teaspoon salt
• 8 cups baby spinach leaves
• 2 blood oranges, peeled and sectioned
• 1/2 small red onion, sliced
• 1 avocado, sliced
• For the dressing
• 1/4 cup white balsamic vinegar
• 2 tablespoons olive oil
• 2 tablespoons white wine
• 1/4 - 1/2 teaspoon cayenne pepper
• 1 tablespoon seedless raspberry preserves
• salt

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.

chicken breast, white wine, cayenne pepper, salt, baby spinach leaves, oranges, red onion, avocado, dressing, white balsamic vinegar, olive oil, white wine, cayenne pepper, seedless raspberry preserves, salt

Taken from www.food.com/recipe/grilled-chicken-salad-with-raspberry-vinaigrette-283014 (may not work)