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Spinach Salad with Chicken & Raspberry Vinaigrette

Spinach Salad with Chicken & Raspberry Vinaigrette

Fisher® Sliced Almonds provide a rich and hearty addition to the classic chicken and spinach salad.

Yield: 6 servings, about 1½ cups each
Skill Level: Easy


  • Dressing:
  • ⅓ cup raspberry vinegar
  • 1 tablespoon seedless raspberry jam
  • 1 tablespoon granulated sugar
  • ¼ teaspoon salt
  • ½ cup vegetable oil
  • Salad:
  • 1 tablespoon vegetable oil
  • 3-4 boneless, skinless chicken breast halves, about 1 lb.
  • Salt and ground black pepper, to taste
  • 1 package (9 oz.) baby spinach
  • 2 firm, ripe medium peaches, thinly sliced
  • 1 package (6 oz.) raspberries
  • ½ cup Fisher® Chef's Naturals Sliced Almonds


  1. For dressing, combine vinegar, jam, sugar, salt, and oil together in small bowl; whisk until well blended. Set aside.
  2. For salad, heat oil in skillet over medium-high heat. Place chicken in pan; season. Cook 5-7 minutes; turn. Continue cooking 4-5 minutes or until chicken is no longer pink in center. Remove, cool slightly; cut into bite-size pieces.
  3. For salad, place in large serving bowl spinach, chicken, peaches and raspberries; toss gently. Sprinkle with almonds. Serve immediately with dressing.


Really good salad. Loved it!

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