Ingredients

The following ingredients have 1 Servings
  • 8-10 cups baby spinach leaves
  • 2 cups cooked chicken (chopped (I use Rotisserie))
  • 2 cups fresh strawberries (chopped)
  • 2 green onion (chopped)
  • 1 cup English cucumber (seeds removed, chopped)
  • 1 cup pistachio nuts
  • 1/2 cup balsamic vinegar
  • 1/4 cup sugar
  • 1/2 cup preserves (I used peach, but strawberry or raspberry is delicious, too)
  • 1 shallot (finely chopped)
  • 1/2 cup red wine vinegar
  • 1 cup canola or olive oil
  • Salt and pepper

Instruction

  • In a small saucepan, bring the balsamic vinegar, shallots, and sugar to a simmer over medium heat. Simmer uncovered, stirring frequently, until liquid is reduced by half, about 8 minutes. Add the preserves and cook 1 more minute.
  • Transfer the mixture to a blender; add the oil and red wine vinegar and puree until smooth. Season with salt and pepper. Chill.
  • Place the spinach on a large platter or in a large salad bowl. Add the chicken, strawberries, green onion, cucumber, and pistachio nuts. Drizzle the dressing; toss and serve. You can also plate the salad and then drizzle the dressing on to individiual servings.