Prime Chicken And Raspberry Salad
0.5 red onion thinly sliced
5 ml finely chopped fresh thyme or parsley
125 ml ready prepared raspberry vinaigrette dressing, divided
2 L romaine lettuce washed and drained
0.5 English cucumber halved lengthwise and thinly sliced
400 g packaged maple leaf prime, fully cooked and sliced chicken breasts
250 ml fresh raspberries
125 ml sliced almonds, toasted
DIRECTIONS
Combine red onion, thyme, and ¼ cup (50 ml) of raspberry vinaigrette in a small bowl; set aside. Tear romaine into bite-sized pieces and place in a large serving bowl. Add spinach, cucumber, chicken, red onion mixture, raspberries and almonds. Toss with the remaining raspberry vinaigrette just before serving.
5 ml finely chopped fresh thyme or parsley
125 ml ready prepared raspberry vinaigrette dressing, divided
2 L romaine lettuce washed and drained
0.5 English cucumber halved lengthwise and thinly sliced
400 g packaged maple leaf prime, fully cooked and sliced chicken breasts
250 ml fresh raspberries
125 ml sliced almonds, toasted
DIRECTIONS
Combine red onion, thyme, and ¼ cup (50 ml) of raspberry vinaigrette in a small bowl; set aside. Tear romaine into bite-sized pieces and place in a large serving bowl. Add spinach, cucumber, chicken, red onion mixture, raspberries and almonds. Toss with the remaining raspberry vinaigrette just before serving.