Shelly's Recipe

CHICKEN SALAD WITH RASPBERRY DRESSING

Category: Salads - Poultry

3 tbsp canola oil and raspberry wine vinegar
1 tsp lemon juice
1/4 tsp salt
2 1/2 tsp sugar

1 lb chicken breast, boneless and skinless
Pinch salt and pepper

1 large head romaine lettuce
2 medium green onions, sliced
1/2 pint raspberries

Dressing: In a small bowl combine oil, vinegar, lemon juice, salt and sugar. Stir till sugar is dissolved. Refrigerate while preparing the salad.

Salad: Take the head of lettuce and separate the leaves. Place the leaves in cold water in the sink or a large bowl to soak for a couple of minutes. Then rinse the leaves and shake off the excess water. Tear the leaves into pieces and place in a large bowl. Wash and slice the green onions and place in bowl with lettuce. Gently rinse the raspberries and place on paper towels to dry and set aside.

Rinse the chicken breast and pat dry with paper towels. Season chicken with a pinch of salt and pepper. Place on a small broiler rack and broil until the chicken is cooked. Cut the chicken into strips.

Take the dressing out of the fridge and stir. Pour over lettuce and green onions in bowl and toss until leaves are well coated with dressing. Add cooked chicken strips and toss into salad. Place raspberries on top of salad and gently toss so as not to crush raspberries. Serve.
Serves: 6