I always love a good, freshly made salad in a restaurant. This one combines the savory flavors of raspberry and walnuts and uses easy homemade dressing.
Raspberry Walnut Chicken Salad
On a cookie sheet sprayed with cooking spray, place 1 lb chicken tenders. Drizzle with raspberry vinegar and sprinkle black pepper on top.
Cook at 375 degrees for 20 minutes, or until done.
Let chicken cool slightly.
In a large bowl, combine one bag mesculen greens and cucumbers (either thinly sliced or cut into small chunks). You can also add whatever your favorite veggies are.
For dressing, combine 3 tbsp. olive oil, 3 tbsp. raspberry vinegar, 2 tbsp mayo or veganaise, and 2 tsp. rosemary and shake to combine. I love using my favorite salad dressing shaker for homemade dressing.
Plate the salad, crush some walnut pieces on top, place a couple of warm chicken tenders, and dress. Make the salad as big as your appetite!
Happy Allergy Free Eating!