Fisher® Sliced Almonds provide a rich and hearty addition to the classic chicken and spinach salad.
Spinach Salad with Chicken & Raspberry Vinaigrette
Almond
Main DishSaladSide Dish
Appetizer
Gluten Free
prep
15
minscook
10
minsmake
6
servingsDressing
1/3 cup
raspberry vinegar
1 tablespoon
seedless raspberry jam
1 tablespoon
sugar
1/4 teaspoon
table salt
1/2 cup
vegetable oil
Salad
1 tablespoon
vegetable oil
1 pound
boneless skinless chicken breast cutlets
9 ounces
baby spinach
2
firm, ripe peaches, thinly sliced
1 pkg.
(6 ounces) fresh raspberries
1/2 cup
Fisher® Sliced Almonds
Food Safety Instruction
DIRECTIONS
- For Dressing: Whisk first 4 ingredients in medium bowl. Gradually whisk in oil until well blended.
- For Salad: Heat oil in skillet on medium-high heat. Season chicken with salt and black pepper. Cook 9-12 minutes or until internal temperature reaches 165°F, turning occasionally. Cool slightly before cutting into bite-size pieces.
- Toss spinach, cooked chicken, peaches and raspberries gently in large bowl. Sprinkle with Fisher® Almonds. Serve immediately with dressing.
