Spinach Salad with Chicken & Raspberry Vinaigrette

Spinach Salad with Chicken & Raspberry Vinaigrette
  • Yield: 6 Servings
  • Prep Time: N/A
  • Cook Time: N/A
  • Fisher® Sliced Almonds provide a rich and hearty addition to the classic chicken and spinach salad. 


  • Dressing:

  • 1/3 cup raspberry vinegar
  • 1 tablespoon seedless raspberry jam
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • Salad:

  • 1 tablespoon vegetable oil
  • 3-4 boneless, skinless chicken breast halves, about 1 pound
  • salt and ground black pepper, to taste
  • 1 package (9 ounces) baby spinach
  • 2 firm, ripe medium peaches, thinly sliced
  • 1 package (6 ounces) raspberries
  • 1/2 cup Fisher® Chef's Naturals Sliced Almonds
  • For food safety , gently rub produce under cold running water.


  1. For dressing, combine vinegar, jam, sugar, salt, and oil together in small bowl; whisk until well blended. Set aside.
  2. For salad, heat oil in skillet over medium-high heat. Place chicken in pan; season. Cook 5-7 minutes; turn. Continue cooking until internal temperature reaches 165°F on a food thermometer, about 4 to 5 minutes. Remove, cool slightly; cut into bite-size pieces.
  3. For salad, place in large serving bowl spinach, chicken, peaches and raspberries; toss gently. Sprinkle with almonds. Serve immediately with dressing.

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