A winning meal / a winning filly

Now that I can move my finger enough to actually make something for dinner, I thought I’d make a meal that was easy enough to eat while watching the Preakness Stakes early this evening.

And I was elated to see my pick win!

Rachel Alexandra became the first filly in 85 years to win the Preakness Stakes, and the first in the history of the race to win in it from the 13th starting position. The lone filly in the race, she moved to the front quickly from her number 13 spot, keeping the lead throughout. Mine that Bird, this year’s Kentucky Derby winner, was second and Musket Man finished third.

Tonight’s meal was a winner too. When my husband tells me that something’s “yummy”, it’s the ultimate compliment, so I know it’s good.

We’ve having Grilled Chicken Spinach Salad with Raspberry Balsamic Vinaigrette. The recipe is quite simple and the taste is sublime.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Grilled Chicken Spinach Salad with Raspberry Balsamic Vinaigrette

SALAD:

4 grilled boneless skinless chicken breasts *

8 cups baby spinach leaves (or spring greens with spinach)

1 red pepper, cut into thin strips

1 cup sliced baby bella mushrooms

1/4 red onion, thinly sliced

2-3 hard boiled eggs, chopped or sliced

2-3 strips crisp-cooked bacon

 

DRESSING:

2 Tbsp. olive oil

1/2 cup raspberry jam

1 Tbsp. Dijon mustard

1/2 Tbsp. Balsamic vinegar

 

COOKING/ASSEMBLY INSTRUCTIONS:

1.)  Grill your chicken, about 10 minutes on each side depending on thickness.

2.)  To make dressing, heat olive oil in small saucepan.  Add jam, mustard and vinegar, heat thoroughly until bubbly.

3.)  In large salad bowl, toss spinach or greens and sliced red peppers with some of the warm dressing.

4.)  Divide spinach mixture among 4 plates. On one side of the plate, arrange mushrooms, onions, egg and bacon on top of the greens. Place grilled chicken next to it and drizzle everything with the remaining dressing.

* Before grilling, marinate chicken for several hours. I used Good Seasons Italian Dressing mix made with extra virgin olive oil and balsamic vinegar.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

For dessert, we had a slice of pound cake, a scoop of Breyer’s vanilla ice cream and fresh strawberries in a light syrup on top. I cut up my strawberries, set them in a bowl and sprinkled a couple tablespoons of sugar on them, stirring every now and then.

Excellent.

I rarely do a recipe post, and when I do it’s something easy. Look for other simple recipes on my sidebar.

Thanks for stopping by! Until tomorrow, my friends . . .