Sometimes there is nothing as fresh as a salad. The crispy romaine leaves. The fresh taste as you bit into it and feel the crunch and the purity of flavor…Mmmm! And, to top it off you feel good, not loaded down after you finish it! So for all these reasons is why my Raspberry Chicken Dinner Salad is Night #7! Literally from start to finish it’s 15 minutes to throw together for dinner. I whip this together on super busy nights. For most families, super busy nights normally=fast food; but after eating this you won’t feel stuffed, gross and rushed…only still probably rushed =)
Raspberry Chicken Dinner Salad
Raspberry Walnut Vinaigrette ( I prefer the brand Ken’s Raspberry Walnut Vinaigrette)
Olive Oil, about 3 tablespoons
4 boneless skinless chicken breasts
1 Bag of fresh chopped romaine
4 oz. crumbled Gorgonzola cheese
3/4 cup Walnuts,chopped
1 pint Fresh raspberries
Raspberry walnut vinaigrette
Marinate Chicken Breasts for at least one hour but up to a day in Kens Raspberry Walnut Vinegrette in a ziploc bag in the fridge.
Take out of plastic freezer bag with tongs, coat skillet in olive oil and cook chicken breasts on medium heat. 8 minutes on each side.
Build 4 large salads. Just try your best to equally distribute the above remaining ingredients over each plate. Put romain lettuce down on plate. Place chicken breasts which have cooled down a bit and been cut or sliced. Sprinkle a liberal amount of gorgonzola cheese. Put on chopped walnuts, cut up prices of cucumber, and scatter a few fresh raspberries on top!! Dinner is served! Dress salad with desired amount of raspberry vinaigrette.