Chicken-Spinach Salad With Raspberries

Ingredients

• 4 (4 ounce)  chicken breasts, cooked and sliced

• 8 cups spinach leaves, packed
• 1/2 cup red onion, thinly sliced
• 2 tablespoons canola oil
• 5 tablespoons raspberry vinegar
• 1 1/3 cups raspberries
• 2 ounces goat cheese, crumbled
• 1/4 cup slivered almond, toasted

Directions

1. 1

   In a large bowl, combine spinach and onion.

2. 2

   In a small bowl, whisk together oil and vinegar; add to spinach and toss well. Add raspberries, cheese and almonds.

3. 3

   Divide salad among 4 bowls, top with chicken and serve.