Chicken-Spinach Salad With Raspberries
photo by Derf2440
- Ready In:
- 5mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 4 (453.59 g) chicken breasts, cooked and sliced
- 1892.72 ml spinach leaves, packed
- 118.29 ml red onion, thinly sliced
- 29.58 ml canola oil
- 73.94 ml raspberry vinegar
- 315.37 ml raspberries
- 56.69 g goat cheese, crumbled
- 59.14 ml slivered almonds, toasted
directions
- 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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Reviews
-
A delightful way to use up left over chicken breast with a nice crunch of almonds! I used olive oil and Parmesan cheese, not fond of goat cheese. Loved it, worked out great scaling it to one serving for myself. The raspberries with the chicken and spinach were a lovely combination and the oil & raspberry vinegar made a lovely dressing. Thanks for posting , I will be making this again.
RECIPE SUBMITTED BY
I'm a happily married mother of two and I own a jewelry and accessory business. My husband and I were vegan for six years, we now eat poultry and fish. My husband is a personal trainer and competitive bodybuilder, so it's very important that we eat healthy... too bad I have such a sweet-tooth!