Chicken, feta and raspberry salad

This is a recipe that I created for the BC Association of Farmer’s Market website. It is a great way to make use of fresh raspberries while they are in season.

Raspberry vinaigrette: (other berries can be substituted)

• 1/2 cup fresh raspberries
• 1/2 cup olive oil
• 3 tablespoons raspberry vinegar or white wine vinegar
• 1 shallot chopped
• 1 teaspoon honey, maple syrup, or sugar
• Salt and pepper

Blend the raspberries, vinegar, shallot and honey in a blender or food processor. Slowly blend in the oil to make a dressing of a smooth consistency. Add salt and pepper to taste. Makes about 1 cup of dressing.

The Vegetables, Cheese, and Nuts:

• greens of choice, washed and chopped into bite-sized pieces
• sliced cucumbers
• sliced sweet peppers
• chopped nuts (pecans, cashews, almonds, or hazelnuts)
• feta cheese, crumbled (soft, un-ripened goat’s cheese also works well)
• fresh basil

The Chicken:

Chicken cooked in any way works well here. You can grill chicken breasts on the barbeque, bake them in the oven, or fry them with a bit of olive oil. The chicken can be added to the salad warm or cold (cooked chicken can be stored in the fridge 3-4 days, covered).

To bake: Rub boneless, skinless chicken breasts with a bit of olive oil and sprinkle with salt and pepper. Bake at 350°F until cooked (the center will no longer be clear. This will take about 25 minutes depending on the size of the breast). Slice into bite-sized pieces.

The Final Salad:

Toss the greens with a desired amount of raspberry vinaigrette. Add sliced veggies. Top with chicken, sliced veggies, fresh raspberries, feta or goat’s cheese, chopped nuts and chopped fresh basil.