Chicken-Raspberry Salad

Name: Chicken-Raspberry Salad
Ingredients: 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 *; 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

11 ingredients

12 steps

Ingredients

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 *
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

Directions

1

Combine all dressing ingredients in jar with tight-fitting lid; shake well.
2

Set aside.
3

Melt 1 tablespoon honey butter in 10-inch skillet; add almonds.
4

Cook over medium heat, stirring occasionally, until nuts are lightly toasted (2 to 4 minutes).
5

Remove almonds with slotted spoon; set aside.
6

Add remaining honey butter to skillet; add chicken strips.
7

Cook over medium-high heat stirring occasionally, until lightly browned or until chicken is no longer pink (8 to 10 minutes).
8

Meanwhile, tear spinach into pieces; place in large bowl.
9

Add sprouts, green onions and dressing; toss until well coated.
10

To serve, arrange spinach mixture on individual serving plates; top with chicken and raspberries.
11

Sprinkle with toasted almonds.
12

*Substitute 2 tablespoons Land O Lakes Butter and 1 teaspoon honey.