Thursday, July 12, 2012

Mandarin Chicken Salad w/ raspberry vinaigrette


1/2 cup sliced almonds
1 large or 2 small heads of iceberg lettuce, torn into bite size pieces, washed and spin or towel dried.
1  rotisserie cooked chicken-remove meat & tear into large bite size pieces.
1 small bag of ready to eat baby spinach-tear off  and discard any long stems.
1/2 small red onion, sliced into thin half moon shapes.
1 large can of mandarin oranges, drained.
2 large handfuls of Craisins-(dried cranberries)-more or less if you like.
1 bottle Kraft Raspberry Vinaigrette lite salad dressing-if new bottle, keep cooled in fridge before use.


  • Spread sliced almonds onto sheet pan, set oven to high broil. Place pan on top shelf (do not walk away or get distracted, they will burn in no time!-lesson learned after 2 burned attempts that resulted in 2 store runs!)  When almonds are toasted-golden, remove from oven and let cool before adding to salad.
  • Into a large salad bowl add the lettuce, spinach, red onion, oranges, chicken & cranberries; toss until mixed evenly.
  • Serve with the raspberry vinaigrette (add the vinaigrette to individual servings and serve right away-do not pour the vinaigrette over the whole entire salad, because in 5-10 minutes the lettuce and spinach will wilt and turn into a gloppy mess!).
  • Garnish with toasted almonds.

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