Recipes
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.
Ingredients
-
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.
Directions
- For dressing, combine vinegar, jam, sugar, salt, and oil together in small bowl; whisk until well blended. Set aside.
- 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.
- 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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