Add the ingredients for the raspberry vinaigrette to a blender and blend until combined. Refrigerate until ready to use.

Add the ingredients for the baked chicken to a zip lock bag. Seal the bag and shake well until everything is well mixed. Refrigerate for at least 1 hour, up to 8 hours.

Preheat the oven to 350 degrees F. 

Transfer the chicken to a casserole dish, pouring all the juices in the dish with the chicken. Bake on the center rack of the oven for 30 minutes, or until the internal temperature reads 165 degrees F. Allow chicken to rest 10 minutes.

Transfer chicken to a cutting board and slice (or refrigerate for chilled chicken). 

Spread the pumpkin seeds on a baking sheet and place in the already preheated oven. Roast for 5 to 8 minutes, or until golden-brown. Remove from oven and allow pumpkin seeds to cool.

Add the ingredients for the spinach salad to a large serving bowl. Drizzle desired amount of raspberry vinaigrette over the salad and toss until everything is well coated. Divide the salad between 2 to 4 bowls, and serve with sliced chicken on top.