Chicken, Spinach, and Raspberry Salad|
A favorite dish for the end of a busy day, this salad is summer comfort food for me. Cubed roast or poached chicken can be used in this recipe, but I always use grilled chicken. On a cool day I marinate dozens of boneless skinless chicken breasts in raspberry vinaigrette and then grill them while it is cool outside until they are cooked through. I then cool them slightly, slice them into thin strips and freeze them. Whenever I want cooked chicken with tons of flavor I just grab them from the freezer and thaw. Store-bought raspberry vinaigrette can be used in this recipe, or you can use my Wen's Raspberry Vinaigrette recipe.
3 cups cubed cooked chicken
1 pint washed raspberries
20 ounces washed and trimmed baby spinach leaves
1/3 cup sliced almonds
1 1/2 cups raspberry vinaigrette
Toss all of the ingredients together. Serve immediately.
Makes 6 servings.
Preparation Time: 5 minutes
Total Time: 5 minutes