Spinach Goat Cheese Recipe

Prepare dressing

Place raspberries, red wine vinegar, honey, Dijon mustard, salt, and pepper in a blender or food processor. Pulse until mostly smooth.

With the blender running on low, slowly stream in the 6 tbs extra-virgin olive oil until emulsified. If the dressing is too thick, add up to 1 tablespoon water, 1/2 tablespoon at a time, to reach a pourable consistency.

Taste and adjust seasoning: add a pinch more salt, pepper or honey as needed. Strain through a fine-mesh sieve into a bowl if you prefer a seedless vinaigrette. Refrigerate while preparing the rest of the salad (can be made up to 3 days ahead).

Prep chicken

Pound each chicken breast to an even thickness about 3/4 inch (optional) so they cook evenly. Pat dry with paper towels.

Rub each breast with 1 tablespoon olive oil, then season evenly with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder.

Preheat an outdoor grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan. Grill the chicken 5–7 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear.

Remove chicken to a cutting board and let rest 5 minutes before slicing thinly against the grain into 1/4-inch strips.

Prepare produce and toppings

Thinly slice the red onion into half-moons. If you prefer milder onion flavor, place the slices in cold water for 5 minutes, then drain. Halve or quarter the red grapes depending on size. Toast the slivered almonds in a dry skillet over medium heat, stirring frequently, until lightly golden and fragrant, about 3–4 minutes; cool.

Place 6 cups of washed and thoroughly spun-dry baby spinach in a large mixing bowl.

Add the sliced red onion (1/4 cup), halved grapes (1 cup), and toasted slivered almonds (1/4 cup) to the spinach. Toss gently to combine.

Drizzle 3–4 tablespoons of the raspberry vinaigrette over the salad and toss gently to coat evenly. Taste and add more dressing if desired (reserve extra dressing to serve on the side).

Arrange tossed spinach on individual plates or a serving platter. Top evenly with the sliced grilled chicken breasts and sprinkle the crumbled goat cheese (3 oz) over the salad. Finish with a few whole grapes or a light extra drizzle of vinaigrette if desired.

Serve immediately. Leftover dressing can be refrigerated up to 3 days; salad is best eaten fresh.