Chicken, Spinach, and Raspberry Salad 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 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 my Wen's Raspberry Vinaigrette recipe. 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 Toss all of the ingredients together. Serve immediately. Makes 6 servings. Preparation Time: 5 minutes Total Time: 5 minutes
(`´·.¸ (`´·.¸ *¤* Do not ask the Lord to guide your footsteps, if you are not willing to move your feet. ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
