Chicken Raspberry Nut Salad – Julie Bonner
8 Cups fresh baby spinach greens
3 Precooked boneless skinless chicken breasts
1/2 Cup feta Cheese
1/2 Cup raspberries
1/2 Cup sugared pecans (recipe follows)
Red onion to garnish
Preparation
In a medium bowl layer 8 cups fresh baby spinach greens. Add pre-cooked chicken breasts chopped into bite size pieces or use rotisserie chicken cut into bite size pieces. Add to spinach. Top with feta cheese, raspberries and sugared pecans. Garnish with red onions that have been sliced. Serve with raspberry walnut vinaigrette dressing.
CINNAMON SUGAR PECANS
Makes 3 cups
Ingredients:
1/2 Cup sugar
2 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 teaspoon allspice
1 egg white
3 cups pecans
Preparation
Preheat oven to 250 degrees. In a medium bowl beat egg white until foamy. Add nuts and toss until well coated. Mix cinnamon, sugar and salt in small bowl. Add spice mixture to nuts and toss until coated evenly. Spread nuts in a single layer on a parchment lined baking sheet. Bake 30 minutes, stirring once. Cool completely. Store in airtight container up to 2 weeks.