Warm Chicken Salad with Raspberry Vinegar

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Warm Chicken Salad with Raspberry Vinegar

Prep Time 5 minutes
Cook Time 15 minutes


  • 2 Filets Skinless Chicken Breasts
  • 12 Baby Spinach Leaves
  • 3 Tbsp. Olive Oil
  • 3 Tbsp. Pine Nuts
  • 1-1/2 Tbsp. Raspberry Red Wine Vinegar
  • 1/2 Tbsp. White Wine Vinegar
  • 1 Cup Small Lettuce Leaves Torn
  • Pepper


  • Cut chicken into fine strips. Wash and dry spinach leaves, discarding any hard stalks.
  • Heat 2 Tbsp. of olive oil in a skillet. Stir-fry chicken for several minutes.
  • Add spinach and cook for about 1 minute, or until barely wilted. Add pine nuts and cook for 1 more minute. Spoon the contents of the pan onto serving plates. Pour the vinegars into the pan with the remaining 1 Tbsp. of oil.
  • Season with pepper and stir until mixed. Lightly toss with the torn lettuce leaves. Pour over the mixture on the plates and serve immediately. Top as desired.