Maple Leaf Prime® Fully Cooked and Sliced Chicken Breasts served atop a fresh summer salad, smothered in a savoury raspberry vinaigrette and sprinkled with toasted almonds.
|0.5||Red onion, thinly sliced|
|5 ml||Finely chopped fresh thyme or parsley|
|125 ml||Ready prepared raspberry vinaigrette dressing, divided|
|2 L||Romaine lettuce, washed and drained|
|0.5||English cucumber, halved lengthwise and thinly sliced|
|400 g||Package Maple Leaf Prime Naturally® Fully Cooked and Sliced Chicken Breasts|
|250 ml||Fresh raspberries|
|125 ml||Sliced almonds, toasted|
COMBINE red onion, thyme, and ¼ cup (50 mL) of raspberry vinaigrette in a small bowl; set aside. TEAR romaine into bite-sized pieces and place in a large serving bowl. ADD spinach, cucumber, chicken, red onion mixture, raspberries and almonds. Toss with the remaining raspberry vinaigrette just before serving.
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