Chicken-Spinach Salad With Raspberries |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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Cook a few extra chicken breasts next time, then make this delicious salad the next day! 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 almonds, toasted |
Directions:
1. In a large bowl, combine spinach and onion.
2. In a small bowl, whisk together oil and vinegar; add to spinach and toss well. Add raspberries, cheese and almonds.
3. Divide salad among 4 bowls, top with chicken and serve.
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