Grilled Chicken and Fruit Salad With Lemon Vinaigrette

• 4 cups baby spinach leaves
• 4 boneless skinless chicken breasts
• 12 cup raisins (I used golden)
• 12 cup dried apricot, chopped
• 12 cup cashews, pieces chopped
• 1 small cucumber
• 1 cup grape tomatoes
• 1 cup extra virgin olive oil
• 14 cup fresh lemon juice
• 1 tablespoon fresh thyme leave
• 3 garlic cloves, chopped
• 1 teaspoon kosher salt
• fresh ground pepper

1. Grill chicken breasts and slice on the bias.
2. Wash and carefully dry spinach leaves.
3. Remove stems and fill salad bowl.
4. Slice cucumbers and arrange around the edge of the bowl.
5. Scatter tomatoes over salad and arrange chicken on top.
6. Sprinkle with nuts and fruit.
7. Combine olive oil, lemon juice, thyme, garlic, salt and pepper in blender and mix thoroughly.
8. Serve.

baby spinach, chicken breasts, raisins, apricot, cashews, cucumber, grape tomatoes, extra virgin olive oil, lemon juice, thyme, garlic, kosher salt, fresh ground pepper

Taken from www.food.com/recipe/grilled-chicken-and-fruit-salad-with-lemon-vinaigrette-116384 (may not work)