Warm Raspberry Chicken Salad w/ Spinach

By kdet

Ingredients

• 4 Cups Spinach
• 2 Cups chicken, sliced
• 1 onion, sliced
• 2 sprigs fresh tyhme
• 1 Cup raspberries, washed
• 1/2 Cup goat cheese, crumbled
• handful of walnuts, optional ( you could use any nut)
• 1 Tbsp. olive oil
• salt and pepper

Preparation

Step 1

Preheat saucepan over medium heat and add olive oil and begin cooking the onion. Let cook 4-5 minutes until translucent and becomes soft. Add chicken and cook until no longer pink and getting a nice brown color, about 4-6 minutes.
Season with salt and pepper
Turning the heat to low, toss in 1/2 the raspberries. Let the raspberries break down for 1-2 minutes.
Add the thyme, and nuts.
Stir to coat.
On a large plate, layout the baby spinach. Spoon the warm chicken and onion mixture over the spinach.
Top with remaining raspberries and goat cheese.
ENJOY!
Tip: By cooking the onions it releases the sweetness of the onion and cutting some of that strong flavor. A great combination with the raspberry. If you want your onions to caramelize quicker, just sprinkle a little sugar in the pan with the onion.