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.