Chicken & Spinach Salad w/ Raspberry-Balsamic Dressing

I tend to have a hard time getting in my fruit servings each day.  I've realized the only two ways to get them in are when I drink Shakeology or eat salads.  There's something about sweet and savory together that makes my mouth water.  It's no surprise this recipe caught my attention when I saw it on Semi-Homemade Cooking with Sandra Lee. 

Serves 4

Ingredients

For dressing:

• 1/2 cup lite balsamic vinaigrette
• 1/2 cup fresh raspberries
• 3/4 teaspoon sugar

For salad:

• 8 cups spinach
• 1/4 cup red onion, thinly sliced
• 1 cup fresh raspberries
• 1 cup diced tomatoes
• 4 chicken breasts, cooked & diced
• 4 oz. crumbled goat cheese
• 1/4 cup chopped pecans, toasted
• Freshly ground black pepper

Directions

Combine vinaigrette, raspberries, and sugar in a blender.  Blend until smooth and pour through a strainer to get rid of excess seeds.  Set aside.

In a large bowl toss together the spinach, onions, raspberries, and tomatoes.  Divide mixture among 4 plates.  Add the diced chicken and garnish with goat cheese, pecans, and black pepper.

Adapted from the Food Network website.