Raspberry vinaigrette glazes this pretty spinach salad that is studded with fresh raspberries and honey-dipped chicken.
20 min.prep time
30 min.total time
2 tablespoons vegetable oil
2 tablespoons raspberry preserves
1 tablespoon balsamic or red wine vinegar
1 tablespoon orange or apple juice
1/3 cup sliced almonds
10 ounces boneless skinless chicken breast strips
1 (10-ounce) bag spinach leaves, washed, trimmed
1 1/2 cups fresh bean sprouts
3 green onions, thinly sliced
1 cup fresh raspberries
Combine all dressing ingredients in jar with tight-fitting lid; shake well. Set aside.
Melt 1 tablespoon honey butter in 10-inch skillet; add almonds. Cook over medium heat, stirring occasionally, until nuts are lightly toasted (2 to 4 minutes). Remove almonds with slotted spoon; set aside.
Add remaining honey butter to skillet; add chicken strips. Cook over medium-high heat stirring occasionally, until lightly browned or until chicken is no longer pink (8 to 10 minutes).
Meanwhile, tear spinach into pieces; place in large bowl. Add sprouts, green onions and dressing; toss until well coated.
To serve, arrange spinach mixture on individual serving plates; top with chicken and raspberries. Sprinkle with toasted almonds.
*Substitute 2 tablespoons Land O Lakes® Butter and 1 teaspoon honey.
Nutrition Facts (1 serving)
Dietary Fiber: 6g
Recipe #9524©1997Land O'Lakes, Inc.