Grilled Chicken Salad With Raspberry Vinaigrette - cooking recipe

Ingredients

1 lb boneless skinless chicken breast
1 cup white wine
1 teaspoon cayenne pepper, ground
1 teaspoon salt
8 cups baby spinach leaves
2 blood oranges, peeled and sectioned
1/2 small red onion, sliced
1 avocado, sliced
For the dressing
1/4 cup white balsamic vinegar
2 tablespoons olive oil
2 tablespoons white wine
1/4 - 1/2 teaspoon cayenne pepper
1 tablespoon seedless raspberry preserves
salt

Preparation

Mix wine, salt, and cayenne pepper, pour over chicken breasts and marinate at least 2 hours, preferably overnight.
Drain marinade, and pat dry chicken.
Grill on outdoor grill or grill pan until done, cut into bite sized slices, keep warm.
Combine dressing ingredients in a jar with a tight fitting lid. It may be necessary to microwave for a few seconds to get the preserves incorporated.
Toss spinach with dressing, divide onto 4 plates, top with orange, onion, and avocado, and sliced chicken.