Berry Spinach and Chicken Salad w/ Raspberry Vinaigrette
A bright and tasty summer salad with the sweetness of fresh berries in contrast to a tangy vinaigrette.
This is a summer family recipe for spinach, cranberries, berries, and local honey.
- Prep Time25 min
- Total Time25 min
- Yield2
- Serving Size3/4 cup
Ingredients
For the Salad
- 2 cups raw spinach
- 1 cup fresh raspberries
- 1 cup fresh strawberries
- ¼ cup almonds
- 1 cup sliced carrots
- ½ avocado, cubed
- ⅓ cup dried cranberries
- ¼ small red onion, sliced or chopped
- 1 cup shredded or cubed chicken (meatless option: use crumbled goat cheese)
For the Dressing
- ½ cup avocado or sunflower oil (or other light flavored oil)
- 1 cup fresh raspberries
- ¼ cup honey, local (or to taste)
- 1 teaspoon prepared Dijon mustard
- 3 tablespoons apple cider vinegar (or to taste)
- Pinch of salt to taste
Method
For the Salad
1
Toss together all salad ingredients.
2
Divide and place on two plates.
For the Dressing
3
Blend all ingredients together with a blender until smooth.
4
Store in an air-tight bottle or container for up to 2 weeks. Makes aprox. 1¼ cups
Dressing can be made ahead of time. Leftover rotisserie chicken may be used for shredded or chopped, cooked chicken.
Nutrition Facts
- Serving Size3/4 cup
- Amount per serving
- Calories0
- % Daily Value*