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Prep Time

Prep Time

20 min

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Total Time

23 min

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Calories per serving


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Ingredients (8)
  • 1 tablespoon vegetable oil
  • 2 boneless, skinless chicken breasts, cut in strips
  • 1 cup thinly sliced onion
  • to taste salt and pepper
  • 1 package (6 oz.) DOLE® Baby Spinach Salad Blend
  • 1/4 cup fat free or regular raspberry vinaigrette
  • 1 cup frozen DOLE® Raspberries, thawed
  • 1/4 cup crumbled low fat feta cheese
  1. Heat oil in a large non-stick skillet or wok; add chicken strips and onion and stir-fry over high heat for 3 to 5 minutes, or until chicken is no longer pink in center
  2. Season chicken to taste with salt and pepper; turn off heat.  Add spinach and salad dressing to skillet; toss well.
  3. Divide mixture between three plates.  Sprinkle each salad with raspberries and feta cheese.