Chicken-Spinach Salad With Raspberries Recipe #380817
Cook a few extra chicken breasts next time, then make this delicious salad the next day!
5 min | 5 min prep
SERVES 4
- 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
- In a large bowl, combine spinach and onion.
- In a small bowl, whisk together oil and vinegar; add to spinach and toss well. Add raspberries, cheese and almonds.
- Divide salad among 4 bowls, top with chicken and serve.
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5 stars