Raspberry vinaigrette glazes this pretty spinach salad that is studded with fresh raspberries and honey-dipped chicken.
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2 tablespoons vegetable oil
2 tablespoons raspberry preserves
1 tablespoon balsamic or red wine vinegar
1 tablespoon orange or apple juice
2 tablespoons Land O Lakes® Honey Butter Spread
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
*Substitute 2 tablespoons Land O Lakes® Butter and 1 teaspoon honey.
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, 2-4 minutes or until nuts are lightly toasted. Remove almonds with slotted spoon; set aside.
Add remaining honey butter to skillet; add chicken strips. Cook over medium-high heat stirring occasionally, 8-10 minutes or until lightly browned or until chicken is no longer pink.
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.
Honey Butter Spread is slightly sweet, perfect for dessert and salads or spread on a biscuit.