Chicken-Almond Salad With Raspberries over Mixed Greens

• 1 tablespoon extra virgin olive oil
• 1 tablespoon champagne vinegar
• 12 teaspoon rose water
• salt and pepper, to taste
• 8 ounces heirloom mixed greens (your choice of greens) or 8 ounces Baby Spinach, washed and spun dried (your choice of greens)
• 1 roasted chicken breast (cut up into bite size pieces or sliced-other cuts like thighs ok)
• 2 tablespoons dried cranberries (I used orange essence cranberries from Trader Joe's)
• 2 tablespoons of fresh mint, leaves chopped
• 2 -4 tablespoons diced red onions
• 14 cup honey-roasted almond (slivered, sliced or whole ( see Honey I Roasted the Sunflower Seeds)
• 14 cup fresh red raspberries
• 14 cup fresh golden raspberries
• mint leaf

1. Prepare vinaigrette and set aside.
2. The vinaigrette is best prepared 1 hour in advance.
3. Combine the salad ingredients and divide among two or four salad plates.
4. Garnish each serving with the almonds, raspberries and a few mint leaves.
5. Serve vinaigrette on the side.

extra virgin olive oil, champagne vinegar, water, salt, chicken, cranberries, mint, honey, fresh red raspberries, golden raspberries, mint leaf

Taken from www.food.com/recipe/chicken-almond-salad-with-raspberries-over-mixed-greens-382594 (may not work)