Grilled Chicken Salad with Raspberry Vinaigrette a wonderful dinner delight

This lovely salad was a Sunday-night delight for me and Hubby. It helped clean out the fridge and was healthy as everything.

The recipe for Grilled Chicken Salad with Raspberry Vinaigrette hailed from www.food.com. Start about 4 hours ahead by marinating some chicken tenders and then grilling them and slicing them into bite-sized pieces. The salad topping consisted of orange segments, red onion, avocado, and sprinkles of crumbled Gorgonzola cheese (the latter my addition).

I used a bottled raspberry vinaigrette dressing, although you may have a favorite homemade one you want to try. I even served it in a pretty raspberry speckled bowl to keep that little theme going. Hubby and I thought we would have some leftovers for the next day, but we pretty well demolished the bowlful, it was so tasty.

Grilled Chicken Salad with Raspberry Vinaigrette

boneless, skinless chicken tenders (I used 1 1/2-2 pounds)

1 cup white wine

1 teaspoon cayenne

1 teaspoon salt (or salt substitute)

1 7-ounce package spring mix greens

1-2 large oranges, cut into sections

1/2 red onion, diced

1 large avocado, diced

1/2 cup Gorgonzola cheese crumbles

bottled raspberry vinaigrette dressing (or your favorite homemade recipe)

In a small bowl whisk together white wine, cayenne, and salt. In an airtight container pour marinade over chicken tenders. Marinate at least 4 hours or overnight. Grill tenders until done; cut into bite-sized bits or small strips. Toss greens with orange sections and diced red onion and avocado. Toss with dressing; top with grilled chicken and cheese crumbles. Makes 4 servings.