Spinach Salad with Chicken & Raspberry Vinaigrette

Ingredients

• 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

Directions

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.