Chicken Salad With Hint Of Raspberry & Lavender Vinaigrette

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 boneless skinless chicken breast halves, poached in chicken broth and chilled
• 1 red bell pepper, seeded and julienned
• 1 green bell pepper, seeded and julienned
• 1/2 cup green onions or 1/2 cup shallot, finely chopped
• 6 cups mixed salad greens, washed & dried
• 1/2 cup fresh raspberry, approximately,as garnish
• crouton (optional)
• sunflower seeds (optional)
• chopped nuts, additional garnish (optional)
• 1/4 cup raspberry vinegar
• 3/4 cup walnut oil
• 1 tablespoon dried herbes de provence, to taste
• 1 teaspoon raspberry jam, to taste
• salt and pepper, to taste

Recipe

• 1 slice each chicken breast half into thin strips or cut into bite-sized chunks.
• 2 combine chicken with peppers and onions.
• 3 mix together dressing ingredients, adding salt& pepper to taste.
• 4 if you like more sweetness, add a little extra jam.
• 5 pour only some of the dressing over the chicken mixture- go very lightly.
• 6 toss chicken mixture to combine- it should be wet enough to your liking, but not drenched and pop in the fridge to chill about 15 minutes.
• 7 (if you prefer, you may chill this for up to 1 hour before serving.).
• 8 line a large salad bowl,platter, or 6 small serving plates with an attractive mixture of salad greens and set aside.
• 9 place dressed chicken salad on top of lettuce.
• 10 allow guests to drizzle additional dressing atop each portion or drizzle some over the whole salad just before serving.
• 11 you may have extra dressing left over or you may need to make extra- if really depends on how much dressing you prefer.
• 12 garnish salad with a few fresh raspberries per serving.
• 13 if desired, add a crunchy garnish as well (i like homemade croutons).