Chicken salad with raspberry vinaigrette

The first thing I want to share with you is that you don’t have to spend hours in the kitchen to have a restaurant style salad. This salad will make you feel healthy and loved. You can tell by looking at that luxurious bright red color, from the divine raspberry vinaigrette. The combination with the roasted chicken, the tart cranberries, the salty parmesan cheese and the heavenly macadamias, make this salad the perfect start for a bright and healthy year. I can’t ask for more when it comes to wellbeing and a beautiful and pleasing outcome in a plate!

This is my version of “feel good food” for this year. Healthiness meets pleasure, not the other way around,…great result!. One you can keep up to I can assure you!

Serves 3  

Ingredients:

300grs chicken breast. Kosher salt and pepper

¼ cup frozen raspberries, thawed

2 tbsp extra virgin olive oil

½ tbsp lime juice

½ tbsp honey

¼ tsp kosher salt

Pepper

2 packed cups baby romaine

2 packed cups arugula and spinach mix

¼ cup cranberries

¼ cup dry roasted macadamias, baking pieces

¼ cup parmigiano reggiano, shaved

Preheat the oven to 350 degrees F.

Drizzle both sides of the chicken breast with olive oil, season with kosher salt and pepper. Roast for 20 to 25 minutes until cooked through. Let it rest for 10 minutes. Thinly slice the chicken.

Using a hand blender, puree the raspberries, olive oil, lime juice, honey, kosher salt and pepper until smooth.

In a salad bowl, mix the romaine, arugula and spinach mix, cranberries and macadamias. Arrange the sliced chicken on top. Sprinkle the shaved parmesan cheese and finish by adding the raspberry vinaigrette. 

Just before having the salad, toss the ingredients together until everything is coated with the vinaigrette.

Enjoy!!!