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A favorite dish for the end of a busy day, this salad is summer comfort food for me. Cubed roast or poached chicken can be used in this recipe, but I always use grilled chicken. On a cool day I marinate dozens of boneless skinless chicken breasts in raspberry vinaigrette (recipe below) and then grill them while it is cool outside until they are cooked through. I then cool them slightly, slice them into thin strips and freeze them. Whenever I want cooked chicken with tons of flavor I just grab them from the freezer and thaw. Store-bought raspberry vinaigrette can be used in this recipe, or you can use the recipe for Wen's Raspberry Vinaigrette. Ingredients:
3 cups cubed cooked chicken
1 pint washed raspberries
20 ounces washed and trimmed baby spinach leaves
1/3 cup sliced almonds
1 1/2 cups raspberry vinaigrette
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Toss all of the ingredients together. Serve immediately.
Prep time: 5 minutes Makes 6 servings. Recipe submitted by: Wen Zientek-Sico
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