Chicken-Almond Salad With Raspberries over Mixed Greens

Prep Time: 15 Minutes

Cook Time: 0 Minutes

Ready In: 15 Minutes

Servings: 4

Another salad recipe from that I had fun fiddling with the ingredients. This one uses leftover chicken or turkey (roasted, grilled, etc.). Serves two for a main dish entree or four as a side salad. Strawberries by the way are a good substitute for the raspberries.

Ingredients:

1 tablespoon extra virgin olive oil

1 tablespoon champagne vinegar

1/2 teaspoon rose water

salt and pepper, to taste

8 ounces heirloom mixed greens (your choice of greens) or 8 ounces baby spinach, washed and spun dried (your choice of greens)

1 roasted chicken breast (cut up into bite size pieces or sliced-other cuts like thighs ok)

2 tablespoons dried cranberries (i used orange essence cranberries from trader joe's)

2 tablespoons fresh mint, leaves chopped

2 -4 tablespoons diced red onions

1/4 cup honey-roasted almond (slivered, sliced or whole ( see honey i roasted the sunflower seeds)

1/4 cup fresh red raspberries

1/4 cup fresh golden raspberries

mint leaf

Directions:

1. Prepare vinaigrette and set aside. The vinaigrette is best prepared 1 hour in advance.
2. Combine the salad ingredients and divide among two or four salad plates.
3. Garnish each serving with the almonds, raspberries and a few mint leaves.
4. Serve vinaigrette on the side.

By RecipeOfHealth.com