Roasted Chicken Salad with Apple-Raspberry Vinaigrette Dressing

Contributed by pacheco

Salad:

• 2-boneless roasted chicken breasts, chopped 
• 12-oz ready-to-use package of salad greens of your choice
• 2-peeled and cored gala apples, sliced into bite-size wedges
• 1 cup fresh raspberries Combine above - set aside

Prepare vinaigrette:
In 1-qt glass jar, combine:

• 1/4 cup apple cider vinegar
• 1/2 cup extra virgin olive oil 
• 1/2 cup Old Orchard Apple-Raspberry frozen concentrate 
• 2-teaspoons Dijon mustard Place lid on jar

Shake vigorously for approximately 1 minute. Toss salad with dressing. Chill for 1-hour. Garnish with toasted croutons, pecans, walnuts, or pinon nuts before serving.

To prepare chicken breasts:

• 1/4 cup extra virgin olive oil
• 2 t. sea salt 
• 1 t. coarsely ground pepper
   

Rinse chicken breasts, pat dry with paper towel.
Place chicken onto baking sheet, coat with extra virgin olive oil; salt and pepper lightly.
Bake uncovered in 350 degree oven for approx. 25 minutes. Cool before chopping