Prep Time

20 min

Total Time

20 min

Calories per serving




Ingredients (8)
  • 2 tablespoons vegetable oil
  • 2 boneless, skinless chicken breasts
  • 1 cup red onion, thinly sliced
  • to taste Salt and ground black pepper
  • 1 pkg. (6 oz.) DOLE Baby Spinach Salad Blend
  • 1/4 cup lowfat raspberry vinaigrette
  • 1 cup frozen DOLE Raspberries, partially thawed
  • 1/4 cup blue or feta cheese, crumbled
  1. Heat oil in large nonstick skillet or wok; add chicken strips and onion and stir-fry over high heat 3 to 5 minutes or until chicken is no longer pink in center.
  2. Season chicken to taste with salt and pepper. Add spinach to skillet; return pan to medium heat.  Toss spinach for 1 minute; remove from heat.
  3. Add chicken and salad dressing to spinach in skillet; toss well.
  4. Divide mixture among three plates. Sprinkle each salad with raspberries and blue cheese.

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