Chicken-Raspberry Salad

• 2 tablespoons vegetable oil
• 2 tablespoons raspberry preserves
• 1 tablespoon balsamic or red wine vinegar
• 1 tablespoon orange or apple juice
• 2 tablespoons Land O Lakes Honey Butter *
• 1/3 cup sliced almonds
• 10 ounces boneless skinless chicken breast strips
• 1 (10-ounce) bag spinach leaves, washed, trimmed
• 1 1/2 cups fresh bean sprouts
• 3 green onions, thinly sliced
• 1 cup fresh raspberries

1. Combine all dressing ingredients in jar with tight-fitting lid; shake well.
2. Set aside.
3. Melt 1 tablespoon honey butter in 10-inch skillet; add almonds.
4. Cook over medium heat, stirring occasionally, until nuts are lightly toasted (2 to 4 minutes).
5. Remove almonds with slotted spoon; set aside.
6. Add remaining honey butter to skillet; add chicken strips.
7. Cook over medium-high heat stirring occasionally, until lightly browned or until chicken is no longer pink (8 to 10 minutes).
8. Meanwhile, tear spinach into pieces; place in large bowl.
9. Add sprouts, green onions and dressing; toss until well coated.
10. To serve, arrange spinach mixture on individual serving plates; top with chicken and raspberries.
11. Sprinkle with toasted almonds.
12. *Substitute 2 tablespoons Land O Lakes Butter and 1 teaspoon honey.

vegetable oil, raspberry preserves, balsamic, orange, honey, almonds, chicken, spinach, fresh bean sprouts, green onions, fresh raspberries

Taken from www.landolakes.com/recipe/3116/chicken-raspberry-salad (may not work)