Makes: 4 servings
Start to Finish: 15 minutes
1 1/2 cups fresh raspberries
1/2 cup light balsamic vinaigrette, Newman’s Own®
3/4 teaspoon sugar
8 cups packaged baby spinach, Ready Pac®
1 cup sliced cucumber
1/3 cup thinly sliced red onion
1 1/3 cups purchased cooked chicken breast cut into strips, Tyson®
1/4 cup crumbled feta cheese, Athenos®
1/4 cup chopped pecans, Blue Diamond®
Ground black pepper
For dressing, place 1/2 cup of the raspberries, vinaigrette, and sugar in a blender. Cover and blend until smooth; set aside.
In a large bowl, toss together the remaining 1 cup raspberries, spinach, cucumber, onion, and half of the dressing.
Divide mixture among 4 chilled plates. Toss chicken strips with 2 tablespoons of the dressing. Divide among the plates. Top with feta cheese and pecans. Season with pepper. Pass remaining vinaigrette.