Grilled Chicken and Spinach Salad

With pomegranate-raspberry vinaigrette.

This is a recipe we pulled and adapted from "The complete 15-min gourmet" and is perfect for a summer day, as Sarah said, its like eating the garden.

for four

the salad:
3 boneless, skinless chicken breasts
olive oil
salt and pepper
8 cups spinach
1 cup fresh raspberries
1/2 red onion, sliced
1/2 cup coarsely chopped walnuts

the vinaigrette:
1 cup pomegranate juice
1/3 cup olive oil
2 tbsp raspberry vinegar
2 tbsp raspberry preserves
1/2 tsp Dijon mustard
salt and pepper to taste.

start the vinaigrette by adding 1 cup pomegranate juice to a sauce pan and reducing for 6 min at a boil. Pour the reduced juice into a small bowl and whisk in the other ingredients. Let cool.
(vinaigrette can last up to 2 weeks in a sealed container in the frig)

brush oil on chicken, sprinkle with salt and pepper, and cook on high heat flipping until golden brown on both sides, lower heat and continue to cook until thoroughly cooked. Set aside.

meanwhile, rinse and toss spinach, raspberries, and onion in bowl.

separate salad into 4 bowls, slice up chicken and fan it over the top. Pour vinaigrette generously over salad, sprinkle with walnuts.