Grilled Chicken Salad with Raspberry Vinaigrette and Mixed Baby Greens

1 Grilled, Skinless, Boneless Chicken Breast
2 C Vons O Organics Spring Baby Mixed Greens
1/4 C Dry Roasted and Salted Almonds
1/4 C Feta Cheese

1/2 C Raspberries (fresh or frozen)
1/4 C Apple Cider Vinegar
1/4 C Balsamic Vinegar
2 tsp Agave Nectar
1 Tbl Dijon Mustard
1/4 C Olive Oil

Fresh raspberries, strawberries, pears, blackberries, pomegranate seeds, or blueberries can be added to this salad if you desire. Also, there is quite a bit of sodium in the recipe due to the dressing; you can cut the amount of sodium by making your own dijon mustard, foregoing the feta cheese, and getting unsalted almonds instead of salted ones, but there will still be a bit of salt in the recipe.

Remove fat from boneless, skinless chicken breast and grill. Wait for it to cool, and then slice the chicken breast into small strips.

Dressing: Add all of the ingredients except the olive oil together into a food processor and blend until the consistency is mostly liquid. Slowly add oil and blend until desired consistency.

Plating: The recipe makes four servings. Mix feta cheese, almonds, chicken, and salad together, and then toss the salad with the dressing. You can place the different servings of salad into individual Tupperware containers and have salad for lunch for about 4 days (If you do this, don't toss the salad with dressing. Instead, put the dressing in a separate container).

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user MISTRESSOFPROSE.