The raspberries at the Farmer's Market were beautiful this week. I brought a basket home and then started thinking about what to do with them. A nice salad came to mind so I tried out this recipe using rotisserie chicken from the store, toasted almonds, goat cheese, mixed greens, raspberries and a apricot preserve vinaigrette. The combination of flavors were really good and this came together in a flash. A perfect, light, summer salad.
CHICKEN AND RASPBERRY SALAD WITH APRICOT VINAIGRETTE
Mixed salad greens
Cooked chicken breast (I used a cooked rotisserie chicken from Gelsons)
Toasted sliced almonds
Mix together and dress with Apricot Vinaigrette
Combine 1 TBSP. apricot preserves, 1-1/2 TBSP. red wine vinegar, 1 tsp. Dijon mustard, 1/4 tsp. salt and 1/4 tsp. black pepper. Whisk in 1/4 cup extra-virgin olive.
Recipe from Cooking Light