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4 (4 ounce) chicken breasts, cooked and sliced
8 cups spinach leaves, packed
1/2 cup red onions, thinly sliced
2 tablespoons canola oil
5 tablespoons raspberry vinegar
1 1/3 cups raspberries
2 ounces goat cheese, crumbled
1/4 cup slivered almonds, toasted
In a large bowl, combine spinach and onion.
In a small bowl, whisk together oil and vinegar; add to spinach and toss well. Add raspberries, cheese and almonds.
Divide salad among 4 bowls, top with chicken and serve.
“Cook a few extra chicken breasts next time, then make this delicious salad the next day
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