Warm Chicken Salad with Raspberry Vinegar
Warm Chicken Salad with Raspberry Vinegar
Ingredients
- 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
Instructions
- 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.