Fisher® Sliced Almonds provide a rich and hearty addition to the classic chicken and spinach salad.
1/3 cup raspberry vinegar
1 tablespoon seedless raspberry jam
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 cup vegetable oil
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 cupFisher® Chef's Naturals Sliced Almonds
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 4-5 minutes or until chicken is no longer pink in center. 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.