Optional – Make your own dressing:
¼ cup white vinegar
½ cup extra virgin olive oil
1 teaspoon dill weed
Mix vinegar, oil and dill together and refrigerate. Shake before using.
4 cups baby spinach leaves
4 cups mixed salad greens
2 cups sliced fresh strawberries
1 can (15oz) mandarin oranges, drained
½ pound sugar snap peas, halved
2 small chicken breasts, cooked
½ cup pecan halves, toasted
½ cup dried cranberries
½ cup light Raspberry Vinaigrette Dressing
Simmer chicken in covered skillet, turning occasionally, until well-cooked. Cool the chicken, then cut into small pieces and set aside. In a large bowl, mix all ingredients in the order listed. Drizzle salad dressing on top and serve.
Serves 4-8, depending on serving size
Note: If you are not using all the salad at once, put the chicken and dressing aside for later use. Putting them in the salad will make it soggy.